_
TABLE
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Préface
L. REY
7
Thermal analysis in freezing and freeze—drying
J. D. DAVŒS
9
_
Nucleation and growth of
ice crystals
-
J. HALLE‘I‘I‘
_
21
La théorie dti—sechage ,x.
'
’
“G. Comm
39
Un développement de l’équation de conduction de chaleur
H. DE ROISSART,
'
appliqué en lyophilisation
'
T. LAEDBRICH
55
Vapour transfer problems in the course of freeze—drying
J. D. MELLOR
…
-
75
Les lyophisations complexes
REY, F. CHAUFFARD
'
‘
ET M. DOUSSET '
89
"
The importance of the prefreezing stage on the viability of freeze—
R. I. N. GREAVES
95
dried organisms
Recent research in freezing, dry1‘ 'ng and kinetics of thermal degraD. GREŒF
‘
'
103
dation of viruses
Origine et rôle des radicaux libres dansles produits biologiques
D. Smms
_
123
lyophüisés
'
'
'
’
'
'
_
use
of freeze—substitution in the interpretation of ultra—
L. I. REBHUN
133
structure
,
_
Preservaon and stability of frozen foods
’
]. 'KUPRIANOFF “
“147 —
r
_
Freeze-drÿirig of food products
,
_
_
’
G. W.
,
_
165
_ _ _ '
Freeze-dryig‘0fïmëä and meat products
_"
-
W. R. S… «
«
177
Stability of freeze—dnedfôods
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'
_
S A.
__
‘
of _
S. A. _Goi.nnmm,
_…211 -
-
dehydratedfoods
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‘
.
'