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DENSITY AND SPECIFIC HEAT OF POULTRY MEAT.

[In Russian. / En russe.]

Author(s) : GROMOV M. A.

Type of article: Periodical article

Summary

THE AUTHOR PRESENTS FORMULAE RECOMMENDED FOR THE DETERMINATION OF THE DENSITY AND SPECIFIC HEAT OF POULTRY MEAT AND THEIR PRACTICAL USE FOR THE CALCULATION OF TECHNOLOGICAL PLANT AND PROCESSES LINKED TO THE HEAT TREATMENT OF POULTRY MEAT. TABLES GIVE, AMONGST OTHERS, THE TEST VALUES OF SPECIFIC HEAT FOR TEMPERATURES HIGHER AND LOWER (BETWEEN 233 AND 273 K) THAN THE CRYOSCOPIC TEMPERATURE. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-2353
  • Languages: Russian
  • Source: Mjasn. Ind. SSSR - n. 10
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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