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THERMAL CONDUCTIVITY OF CHOCOLATE ICING FOR ICE CREAMS.

[In Russian. / En russe.]

Author(s) : OLENEV Ju. A., TVOROGOVA A. A.

Type of article: Article

Summary

THE RESULTS OF A STUDY OF THE THERMAL CONDUCTIVITY OF TRADITIONAL CHOCOLATE ICING FOR ICE CREAMS, BETWEEN 243 AND 291 K (-30 AND 18 DEG C) ARE PRESENTED. FORMULAE ARE RECOMMENDED FOR CALCULATION.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1990-0703
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 3
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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