EFFECT OF COMPOSITION ON THERMAL-CONDUCTIVITY OF FRESH AND FROZEN FOODS

被引：4

作者：

VANDENBERG, L ^{[1
]}

LENTZ, CP ^{[1
]}

机构：

[1] NATL RES COUNCIL CANADA,DIV BIOL SCI,OTTAWA,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1975年 / 8卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(75)73726-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：79 / 83

页数：5

共 50 条

[1] PREDICTION OF THERMAL-CONDUCTIVITY IN FROZEN FOODS
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[J]. TRANSACTIONS OF THE ASAE, 1975, 18 (04): : 740 - 744
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[4] FRESH DESIGN FOR THERMAL-CONDUCTIVITY DETECTORS
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