{"title":"Modeling of non-stationary processes heat and mass transfer according to the cellular model of sucrose mass crystallization","authors":"Taras Pohorilyi","doi":"10.24263/2304-974x-2023-12-1-8","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":"1 1","pages":""},"PeriodicalIF":0.7000,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ukrainian Food Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24263/2304-974x-2023-12-1-8","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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