Open AccessCO2 kinetics in cheese matrix at 20°C position from interface (mm) A new methodology to monitor CO 2 transfer and determine its diffusivity and solubility in solid food
Author(s) -
Estelle Chaix,
Valérie Guillard
Publication year - 2012
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - thermal diffusivity , kinetics , solubility , position (finance) , interface (matter) , diffusion , matrix (chemical analysis) , materials science , thermodynamics , chemical engineering , process engineering , biological system , chemistry , composite material , engineering , physics , aqueous solution , business , classical mechanics , gibbs isotherm , finance , biology
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