Optimisation of Cooling crystallization by Ultrasonic Technique
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00012852" target="_blank" >RIV/60461373:22330/03:00012852 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Optimisation of Cooling crystallization by Ultrasonic Technique
Original language description
Optimisation of Cooling crystallization by Ultrasonic Technique
Czech name
Database of the properties of sucrose, sucrose solution and food
Czech description
Pokusy s využitím ultrazvuku při chladící krystalizaci.
Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proceedings of 22nd General Assemly C.I.T.S., Madrid, Spain
ISBN
3-87040-094-3
ISSN
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e-ISSN
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Number of pages
300
Pages from-to
181-190
Publisher name
Bartens Pub.Co Berlin
Place of publication
Berlin
Event location
Berlin
Event date
Jan 1, 2003
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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