Thermal conductivities of muscles, fats and bones
- 1 December 1966
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 1 (4) , 303-311
- https://doi.org/10.1111/j.1365-2621.1966.tb02019.x
Abstract
Summary.: Summary. The thermal conductivities of the components of meat were determined by two rapid methods. Values for muscles and fats at tempera‐tures between ‐ 19°C and ± 37°C were obtained using the probe method, and for bones at OC, 19°C and 70°C using the thermal comparator method.Keywords
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