Levin, P.; Buchholz, M.; Meunier, V.; Kessler, U.; Palzer, S.; Heinrich, S.
Comparison of Knudsen Diffusion and the Dusty Gas Approach for the Modeling of the Freeze-Drying Process of Bulk Food Products. Processes 2022, 10, 548.
https://doi.org/10.3390/pr10030548
AMA Style
Levin P, Buchholz M, Meunier V, Kessler U, Palzer S, Heinrich S.
Comparison of Knudsen Diffusion and the Dusty Gas Approach for the Modeling of the Freeze-Drying Process of Bulk Food Products. Processes. 2022; 10(3):548.
https://doi.org/10.3390/pr10030548
Chicago/Turabian Style
Levin, Patrick, Moritz Buchholz, Vincent Meunier, Ulrich Kessler, Stefan Palzer, and Stefan Heinrich.
2022. "Comparison of Knudsen Diffusion and the Dusty Gas Approach for the Modeling of the Freeze-Drying Process of Bulk Food Products" Processes 10, no. 3: 548.
https://doi.org/10.3390/pr10030548
APA Style
Levin, P., Buchholz, M., Meunier, V., Kessler, U., Palzer, S., & Heinrich, S.
(2022). Comparison of Knudsen Diffusion and the Dusty Gas Approach for the Modeling of the Freeze-Drying Process of Bulk Food Products. Processes, 10(3), 548.
https://doi.org/10.3390/pr10030548