ShareTHERMAL CONDUCTIVITY OF KRILL OVER THE TEMPERATURE RANGE 240-275 K.
Author(s) : MATUSZEK T., NIESTERUK R.
Type of article: Article
Summary
MEASUREMENT OF THE THERMAL CONDUCTIVITY OF RAW WHOLE KRILL, OF KRILL MEAT AND MEAL BETWEEN 240 AND 270 K. STUDY OF THE OCCURRENCE OF THE CHANGE OF PHASE OF WATER (ICE MELTING). EFFECT OF THE WATER CONTENT OF THE PRODUCT ON ITS THERMAL CONDUCTIVITY.
Details
- Original title: THERMAL CONDUCTIVITY OF KRILL OVER THE TEMPERATURE RANGE 240-275 K.
- Record ID : 1983-1429
- Languages: German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 33 - n. 4
- Publication date: 1982
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Indexing
- Themes: Fish and fish product
- Keywords: Thermal conductivity; Chilling; Krill; Freezing
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THERMAL CONDUCTIVITY OF KRILL IN THE TEMPERATUR...
- Author(s) : NIESTERUK R., MATUSZEK T.
- Date : 1983
- Languages : English
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 34 - n. 3
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THE THERMAL CHARACTERISTICS OF FROZEN SHELLFISH...
- Author(s) : NIESTERUK R.
- Date : 1983
- Languages : Polish
- Source: Chlodnictwo - vol. 18 - n. 10
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THERMAL PROPERTIES OF FRESH AND FROZEN FISH.
- Author(s) : KUMBHAR B. K., AGARWAL R. S., DAS K.
- Date : 1981/05
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 3
- Formats : PDF
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THERMAL CONDUCTIVITY OF SURIMI: MEASUREMENT AND...
- Author(s) : WANG D. Q., KOLBE E.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 5
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APPLICATION OF PARTIAL AUTOPROTEOLYSIS TO EXTRA...
- Author(s) : KOLAKOWSKI E., LACHOWICZ K.
- Date : 1982
- Languages : English
- Source: Nahrung - vol. 26 - n. 10
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