Thermal Processing Affects Properties of Commercial Shrimp and Scallops
- 1 March 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (2) , 237-241
- https://doi.org/10.1111/j.1365-2621.1994.tb06938.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Determination of lethality and processing time in a continuous sterilization system containing particulatesJournal of Food Engineering, 1990
- MATHEMATICAL ANALYSIS of CRITICAL PARAMETERS IN ASEPTIC PARTICULATE PROCESSING SYSTEMSJournal of Food Process Engineering, 1990
- Measurement and Prediction of Thermal Properties of FoodsPublished by Springer Nature ,1989
- Thermal diffusivity measurement by the transient hot-wire technique: A reappraisalInternational Journal of Thermophysics, 1988
- Simultaneous measurement of the thermal conductivity and thermal diffusivity of liquidsInternational Journal of Thermophysics, 1987
- Mathematical Evaluation of Process Schedules for Aseptic Processing of Low‐Acid Foods Containing Discrete ParticulatesJournal of Food Science, 1986
- Hot-Wire Method for the Measurement of the Thermal Conductivity of Refractory MaterialsPublished by Springer Nature ,1984
- Canned Shrimp Texture as a Function of Its Heat HistoryJournal of Food Science, 1983
- THE AXIAL-FLOW ERROR IN THE THERMAL-CONDUCTIVITY PROBECanadian Journal of Physics, 1956
- A method of measuring the thermal conductivity of liquidsPhysica, 1949