ShareTHE THERMAL CHARACTERISTICS OF FROZEN SHELLFISH AND CRUSTACEA.
[In Polish. / En polonais.]
Author(s) : NIESTERUK R.
Type of article: Article
Summary
DATA ON THE SPECIFIC HEAT, THERMAL CONDUCTIVITY AND HEAT TRANSFER COEFFICIENT OF LOBSTER, SHRIMP, KRILL (AND ITS BY-PRODUCTS), OYSTER, ETC. USING KRILL AS AN EXAMPLE, IT IS SHOWN THAT THE PHASE CHANGE FROM ICE TO WATER EFFECTS THE THERMAL CHARACTERISTICS OF CRUSTACEA.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1985-0201
- Languages: Polish
- Source: Chlodnictwo - vol. 18 - n. 10
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Thermal property; Thermal conductivity; Shrimp; Oyster; Lobster; Krill; Crustacea; Shellfish; Freezing
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FREEZING OF MARINE PRODUCTS.
- Author(s) : SASAYAMA S.
- Date : 1985
- Languages : Japanese
- Source: Refrigeration - vol. 60 - n. 690
View record
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FROZEN SHELLFISH.
- Author(s) : OYAMA A.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
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Aquaculture in Australia.
- Author(s) : MONTAGUE P., ROTHLISBERG P.
- Date : 1999/03
- Languages : English
- Source: Food Aust. - vol. 51 - n. 3
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THE INCIDENCE OF LISTERIA SPECIES IN FROZEN SEA...
- Author(s) : WEAGANT S. D.
- Date : 1988
- Languages : English
- Source: Journal of Food Protection - vol. 51 - n. 8
View record
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SURVIVAL OF VIBRIO CHOLERAE DURING COLD STORAGE...
- Author(s) : REILY L. A., HACKNEY C. R.
- Date : 1985
- Languages : English
View record