SharePHYSICOTHERMAL 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
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