ShareANALYSIS AND PREDICTION OF THE EFFECTIVE THERMAL CONDUCTIVITIES OF MEATS.
Author(s) : KONG J.
Type of article: Article
Summary
DESCRIPTION OF A METHOD FOR CALCULATING THE THERMAL CONDUCTIVITY OF FRESH AND FROZEN MEATS, IN TERMS OF THEIR PROTEIN, LIPID AND WATER CONTENTS, AND OF THE SPECIFIC CONDUCTIVITY OF MEAT PROTEINS. COMPARISON OF RESULTS WITH LITERATURE DATA. (Bull. bibliogr. CDIUPA, FR., 16, N.7-8, 1982/07-08, 1, 169434.
Details
- Original title: ANALYSIS AND PREDICTION OF THE EFFECTIVE THERMAL CONDUCTIVITIES OF MEATS.
- Record ID : 1983-0998
- Languages: English
- Source: Agric. biol. Chem. - vol. 46 - n. 5
- Publication date: 1982
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Thermal conductivity; Calculation; Measurement; Meat; Quick-frozen food; Fresh produce; Freezing
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