Calculating the thermal conductivity of meat and fish in the freezing range
- 31 May 1982
- journal article
- Published by Elsevier in International Journal of Refrigeration
- Vol. 5 (3) , 149-154
- https://doi.org/10.1016/0140-7007(82)90095-0
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The thermal conductivity of commercial brines and seawater in the freezing rangeInternational Journal of Refrigeration, 1982
- A modified Maxwell-Eucken equation for calculating the thermal conductivity of two-component solutions or mixturesInternational Journal of Refrigeration, 1981
- A model for the thermal conductivity of frozen meatMeat Science, 1977
- Effect of Composition on Thermal Conductivity of Fresh and Frozen FoodsCanadian Institute of Food Science and Technology Journal, 1975
- Some thermodynamic properties of fish and their effect on the rate of freezingJournal of the Science of Food and Agriculture, 1955