Potential Life Cycle Carbon Savings for Immersion Freezing of Water by Power Ultrasound (EI收录) | |
Xu, Zhongyue[1]; Sun, Da-Wen[1,2]; Zhu, Zhiwei[1] | |
刊名 | Food and Bioprocess Technology |
2016 | |
卷号 | 9页码:69-80 |
关键词 | Bottles Carbon footprint Deionized water Environmental impact Freezing Greenhouse gases Heat transfer Life cycle Sensitivity analysis Ultrasonic applications |
URL标识 | 查看原文 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/2198108 |
专题 | 华南理工大学 |
作者单位 | 1.[1] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China 2.[2] Food Refrigeration and Computerized Food Technology, University College Dublin, Agriculture and Food Science Centre, National University of Ireland, Belfield, Dublin 4, Ireland |
推荐引用方式 GB/T 7714 | Xu, Zhongyue[1],Sun, Da-Wen[1,2],Zhu, Zhiwei[1]. Potential Life Cycle Carbon Savings for Immersion Freezing of Water by Power Ultrasound (EI收录)[J]. Food and Bioprocess Technology,2016,9:69-80. |
APA | Xu, Zhongyue[1],Sun, Da-Wen[1,2],&Zhu, Zhiwei[1].(2016).Potential Life Cycle Carbon Savings for Immersion Freezing of Water by Power Ultrasound (EI收录).Food and Bioprocess Technology,9,69-80. |
MLA | Xu, Zhongyue[1],et al."Potential Life Cycle Carbon Savings for Immersion Freezing of Water by Power Ultrasound (EI收录)".Food and Bioprocess Technology 9(2016):69-80. |
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