Thermophysical and Rheological Properties of Foods: Meat, Meat Products and Semiproducts.

Author(s) : HOUSKA M., ADAM M., CELBA J., HAVLÍCEK Z., JESCHKE J., KUBESOVÁ A., NEUMANNOVÁ J., NESVADBA P., POKORNÝ D., SESTÁK J., SRÁMEK P.

Type of monograph: Book

Summary

The book presents a survey of critically evaluated data on thermal conductivity, diffusivity, specific heat, specific enthalpy, density and rheological properties of meat, animal fats, viscera and abattoir by-products, ground meat and most common types of meat products.

Details

Original title: Thermophysical and Rheological Properties of Foods: Meat, Meat Products and Semiproducts.
Record ID : 1999-2641
Languages: English
Publication: Institute of Agricultural and Food Information, Food Research Institute - Czech (republic)/Czech (republic)
Edition statement: ed. 2
Publication date: 1997
Collection:
ISBN: 8085120585
Document available for consultation in the library of the IIR headquarters only.

Links

See also: Thermophysical and Rheological Properties of Foods: Milk, Milk Products and Semiproducts.

Indexing

Themes: Food engineering;
Meat and meat products
Keywords: Thermal property; Rheological property; Calculation; Mince; Meat; Chilling; Physical property; Drying; Sausage; Meat product; Freezing; Pork product