Effect of Composition on the Thermal Properties of Meat Emulsions
- 1 January 1982
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 15 (3) , 191-195
- https://doi.org/10.1016/s0315-5463(82)72536-2
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- THERMAL DIFFUSIVITY OF MODEL MEAT ANALOG SYSTEMSJournal of Food Science, 1980
- 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
- Quick Determination of Thermal Conductivity of Potting Compounds by a Transient TechniqueIEEE Transactions on Instrumentation and Measurement, 1965