MEASUREMENT OF THERMAL CONDUCTIVITY OF DAIRY PRODUCTS AND MARGARINES
- 1 July 1978
- journal article
- Published by Wiley in Journal of Food Process Engineering
- Vol. 2 (3) , 187-197
- https://doi.org/10.1111/j.1745-4530.1978.tb00206.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- EXPERIMENTAL VALUES OF THERMAL CONDUCTIVITY OF SELECTED FRUITS AND VEGETABLESJournal of Food Science, 1974
- THERMAL CONDUCTIVITY OF CHICKEN MEAT AT TEMPERATURES BETWEEN −75 AND 20°CJournal of Food Science, 1973
- Physikalische Eigenschaften flüssiger Milchprodukte. 4. Mitt. Wärmeleitfähigkeit von Milch, Rahm und MilchkonzentratenMolecular Nutrition & Food Research, 1971
- DIRECT DETERMINATION OF THERMAL DIFFUSIVITY AND CONDUCTIVITY WITH A REFINED LINE-SOURCE TECHNIQUEPublished by Elsevier ,1967
- The Thermal Conductivities of some Biological FluidsPhysics in Medicine & Biology, 1960
- Messung der Wärmeleitzahl von Milch mit verschiedenem Wassergehalt im Temperaturbereich von 20deg; bis 100°CFette, Seifen, Anstrichmittel, 1959
- Wärmeleitfähigkeitsmessungen an Zuckerlösungen, Fruchtsäften und MilchChemie Ingenieur Technik - CIT, 1949
- Specific Heat and the Physical State of the Fat in CreamJournal of Dairy Science, 1938