Performance of a non-invasive methodology for assessing oxygen diffusion in liquid and solid food products - Impact of viscosity on oxygen diffusivity in different mixtures of Miglyol 829/Gel T measured at 20°C.

DOI

value unavailable

Identifier
DOI https://doi.org/10.15454/WEVZOR
Metadata Access https://entrepot.recherche.data.gouv.fr/oai?verb=GetRecord&metadataPrefix=oai_datacite&identifier=doi:10.15454/WEVZOR
Provenance
Creator Chaix Estelle; Guillaume Carole; Gontard Nathalie; Guillard Valérie
Publisher Recherche Data Gouv
Contributor Umrmia
Publication Year 2020
Rights info:eu-repo/semantics/openAccess
OpenAccess true
Contact Umrmia (www.inra.fr)
Representation
Resource Type Dataset
Format text/csv; application/octet-stream
Size 3075; 197374
Version 3.2
Discipline ['Other']; ['diffusivity O2 liquid and solid food products']