PHYSICOTHERMAL PROPERTIES OF SOME VARIETIES OF FISH AND MEAT.
Author(s) : SAHRIGI A. F. el-
Details
- Original title: PHYSICOTHERMAL PROPERTIES OF SOME VARIETIES OF FISH AND MEAT.
- Record ID : 1983-1025
- Languages: English
- Publication date: 1981/08/24
- Source: Source: Proc. 27th eur. Meet. Meat Res. Work., Vienna
vol. 1; C:39; 339-342; 3 tabl.; 16 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Fish and fish product
- Keywords: Thermal conductivity; Chemical composition; Mackerel; Meat; Veal; Density; Water content; Chilling; Beef; Catfish; Sardine; Fish; Sheep; Specific heat; Thermal diffusivity
-
EFFECT OF ELECTRICAL STIMULATION ON THE LENGTH ...
- Author(s) : SPECHT H., KUNIS J.
- Date : 1987
- Languages : German
- Source: Fleisch - vol. 41 - n. 3
View record
-
ENTHALPY AND SPECIFIC HEAT CAPACITY OF MEAT AND...
- Author(s) : LEVY F. L.
- Date : 1982
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 33 - n. 7
View record
-
LIPID CHANGES IN SARDINE AND MACKEREL DURING CO...
- Author(s) : TSUKUDA N.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 670
View record
-
STUDIES ON THE USE OF PARABEN ICE FOR PRESERVAT...
- Author(s) : SHETTY T. S., SETTY T. M. R., RAVISHANKER C. N.
- Date : 1990/09/18
- Languages : English
- Formats : PDF
View record
-
Water transport in the surface adipose tissue o...
- Author(s) : LOVETT D. A.
- Date : 1978/11
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 1 - n. 4
- Formats : PDF
View record