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Kết quả (Việt) 1: [Sao chép]
Sao chép!
。匿名(1981)专刊:植物蒸发。食品工业过程中,2月25日-29 佚名(1986)计算机控制的蒸发。在食品的过程。它可以是17 -18 。布伦南J. G,黄油,JR,考威尔,ND和李洁明,AEV(1990)食品工程业务,第三EDN。爱思唯尔门应用科学,伦敦,页。337 -370。Burkart,A.and韦根,B.(1987年)和经济质量蒸发器技术。在:A.特纳(编辑)食品科技国际欧洲,英镑出版物国际,伦敦,第 35 -39。陈,CS,卡特,RD和DEIMLING,CJ(1981)商业微控制器柑桔类水果香精蒸发器。技术服务1981年柑橘CONF。27日,美国SOC。机械工程师,莱克兰,佛罗里达州,达灵顿,H.(1982)记录了一个简单的业务。食品。MANUF。十二月33,37:EARLE,RL(1983)单元操作在食品加工,第二版。Pergamon出版社,牛津,第 105-115。 FISCHER,M.,JF JACOBSEN袍,蒸发器K.(1983)汁单通对2 700集中糖度为3下去。在食物的过程。(美国)在92 -94 卡雷尔,M.(1975)这些食物的水平。在:OR芬内马(ED),食品科学原理,第2节,物理,食品保鲜原理马塞尔·德克尔,New York,第。266-308。 KENNEDY,D.,VIERA,J.and SWIENTEK,RJ(1983)味蒸发器控制器节省了$ 70,000个/年。食物的过程。(美国)每年60 - 61 KENT,埃弗斯NL,AD(1994)麦芽,酿造和蒸馏。在:NL肯特粮技术,4 。EDN Woodhead公司,出版社,剑桥, 218页-232。LENIGER,HAand Beverloo,WA(1975年),食品加工工程。D. Reidel,多德雷赫特,页。467 -489 Lewicki,PP和科瓦尔奇克,R。(1980),在:P菱克,Y Malkki,J。和J. Larinkari Olkku(编)食品加工工程,卷。如图1所示,食品加工系统。科学,伦敦,第中的应用。501 -505。 LINCOLN,R.和麦凯,CM(1945)制备和储存期间的卡纸抗坏血酸保留食物。RES。10,357-359。曼海姆CH和PASSY,N.(1974)在:(ED)A.斯派塞中富集的进步和脱水食品。科学,伦敦,P中的应用。151 -194 尼科尔,D.(1989)间歇蒸馏。在:JR皮戈特,R.夏普和REB邓肯(EDS)科学与技术威士忌。朗文科学和技术,P。118 -149 奥尔森,B.(1988年)的技术的最新进展蒸发。在:(编辑)A.特纳食品技术国际欧洲,英镑出版物国际,伦敦,页。55 -58 Panek,RJ和布歇,AR(1989)连续蒸馏。在:JR皮戈特,R.夏普和REB邓肯(ED)科学和威士忌技术。朗文科学和技术,TR 。150 -181。 PORTER,联合工作组和汤普森,SY(1976)加工对牛奶,卷营养价值的影响。1,食品科学与技术,马德里。第四次国际会议论文集普利,ML(1984)发送他们的金钱和多重影响蒸发器的控制权。糖AZUCAR 79,13,16 ,17,19。林士,TR,科南特,TT,FORTIS,T.,SCOTT,EP,佩德森LD和ROSE,WW(1984年)能源利用番茄糊蒸发。J. 食物。该Engng.7,111-121。SCHOFIELD,T.(1995年),天然香料通过旋转锥改善。在:(编辑)A.特纳食品科技国际欧洲,斯特林出版物国际,伦敦,第 137 -139。SMITH,能源管理J.(1997)。FD。ProcessingMarch,16-17。Thijssen的,HAC(1970)专注于液体处理食物的风味和香味挥发。J. 食品。Technol.5,211-229。Thijssen的,浓度接近HAC磁带(1974)。在:(ED)A.斯派塞在富集的进步脱水,应用科学,伦敦,页。115 -150。
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Kết quả (Việt) 2:[Sao chép]
Sao chép!















SWIENTEK,控制蒸发RJ(1983)TASTE保存/年的$


-232
LENIGER,HAand Beverloo,WA(1975)食品加工工程。.. D. Reidel,多德雷赫特,第467 -489
Lewicki,PP和科瓦尔奇克,R.(1980)中:P林口, Y. Malkki和J. Larinkari Olkku J.(EDS)加工食品
工程,卷1,食品加工系统,应用科学,伦敦,页。501







58




79,13,16,17,19
林士,TR,科南特,总裁,富通,T.,







-150的应用..
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