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Communication Dans Un Congrès Année : 2019

ElectroHydroDynamic enhancement of heat and mass transfer in food process: a review

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hal-02344261 , version 1 (04-11-2019)

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  • HAL Id : hal-02344261 , version 1

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Michel Havet, Erik Bardy, Olivier Rouaud. ElectroHydroDynamic enhancement of heat and mass transfer in food process: a review. 13th International Congress on Engineering and Food (ICEF13), Sep 2019, Melbourne, Australia. ⟨hal-02344261⟩
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