by a separation of dissolved solids. a product can be considered frozen when its centre has a temperature of °c or less. to reach this temperature the product passes through the temperature range of maximum crystallisation (from °c to °c). the speed of freezing is a very important factor as frozen meat...
- appearing feb. in the journal matter - reveals that one of the secrets to the fish's strong grip lies within the unique architecture of the lip of the disc. read more flash lamp annealing: energy-effective process for efficient annealing of large-area substrates / / in thin-film technology, heat treatment...
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