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	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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