Effect of Composition on Thermal Conductivity of Fresh and Frozen Foods
- 1 April 1975
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 8 (2) , 79-83
- https://doi.org/10.1016/s0315-5463(75)73726-4
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The Thermal Conductivities of some Biological FluidsPhysics in Medicine & Biology, 1960
- Thermal Conductivity of Liquid-Liquid EmulsionsIndustrial & Engineering Chemistry, 1958
- Some thermodynamic properties of fish and their effect on the rate of freezingJournal of the Science of Food and Agriculture, 1955
- Wärmeleitfähigkeitsmessungen an Zuckerlösungen, Fruchtsäften und MilchChemie Ingenieur Technik - CIT, 1949