An improved thermal conductivity prediction model for fruits and vegetables as a function of temperature, water content and porosity
- 1 February 1997
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 31 (2) , 163-170
- https://doi.org/10.1016/s0260-8774(96)00060-x
Abstract
No abstract availableKeywords
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