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Modelling the steady-state thermodynamic operation point of top-spray fluidized bed processing.

(1999) JOURNAL OF FOOD ENGINEERING. 39(2). p.131-143
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Chicago
Dewettinck, Koen, A DE VISSCHER, Lidewij Deroo, and André Huyghebaert. 1999. “Modelling the Steady-state Thermodynamic Operation Point of Top-spray Fluidized Bed Processing.” Journal of Food Engineering 39 (2): 131–143.
APA
Dewettinck, Koen, DE VISSCHER, A., Deroo, L., & Huyghebaert, A. (1999). Modelling the steady-state thermodynamic operation point of top-spray fluidized bed processing. JOURNAL OF FOOD ENGINEERING, 39(2), 131–143.
Vancouver
1.
Dewettinck K, DE VISSCHER A, Deroo L, Huyghebaert A. Modelling the steady-state thermodynamic operation point of top-spray fluidized bed processing. JOURNAL OF FOOD ENGINEERING. 1999;39(2):131–43.
MLA
Dewettinck, Koen, A DE VISSCHER, Lidewij Deroo, et al. “Modelling the Steady-state Thermodynamic Operation Point of Top-spray Fluidized Bed Processing.” JOURNAL OF FOOD ENGINEERING 39.2 (1999): 131–143. Print.
@article{173533,
  author       = {Dewettinck, Koen and DE VISSCHER, A and Deroo, Lidewij and Huyghebaert, André},
  issn         = {0260-8774},
  journal      = {JOURNAL OF FOOD ENGINEERING},
  language     = {eng},
  number       = {2},
  pages        = {131--143},
  title        = {Modelling the steady-state thermodynamic operation point of top-spray fluidized bed processing.},
  volume       = {39},
  year         = {1999},
}

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