EXPERIMENTAL VALUES OF THERMAL CONDUCTIVITY OF SELECTED FRUITS AND VEGETABLES
- 1 November 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (6), 1080-1083
- https://doi.org/10.1111/j.1365-2621.1974.tb07323.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- THERMAL CONDUCTIVITY OF CHICKEN MEAT AT TEMPERATURES BETWEEN −75 AND 20°CJournal of Food Science, 1973
- DIRECT DETERMINATION OF THERMAL DIFFUSIVITY AND CONDUCTIVITY WITH A REFINED LINE-SOURCE TECHNIQUEPublished by Elsevier BV ,1967