Performance of a non-invasive methodology for assessing oxygen diffusion in liquid and solid food products - Oxygen diffusivity of water for temperature ranging from 10 to 40°C
| Identifier | |
|---|---|
| DOI | https://doi.org/10.15454/HX3CZ8 |
| Metadata Access | https://entrepot.recherche.data.gouv.fr/oai?verb=GetRecord&metadataPrefix=oai_datacite&identifier=doi:10.15454/HX3CZ8 |
| Provenance | |
|---|---|
| Creator | Chaix Estelle; Guillaume Carole; Gontard Nathalie; Guillard Valerie |
| 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 | 3978; 286740 |
| Version | 3.1 |
| Discipline | Other |