Pages that link to "Item:Q1654647"
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The following pages link to Estimating the temperature evolution of foodstuffs during freezing with a 3D meshless numerical method (Q1654647):
Displaying 5 items.
- Food freezing with simultaneous surface dehydration: approximate prediction of weight loss during freezing and storage (Q978053) (← links)
- Food freezing with simultaneous surface dehydration: approximate prediction of freezing time (Q978054) (← links)
- A comparative analysis of local meshless formulation for multi-asset option models (Q1655003) (← links)
- Precise integration boundary element method for solving dual phase change problems based on the effective heat capacity model (Q2334262) (← links)
- Analytical study for the estimation of thermal properties of processed meat based on hyperbolic heat conduction model (Q2971533) (← links)
