THERMAL CONDUCTIVITY OF CHICKEN MEAT AT TEMPERATURES BETWEEN −75 AND 20°C
- 1 January 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (1), 158-160
- https://doi.org/10.1111/j.1365-2621.1973.tb02802.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- DIRECT DETERMINATION OF THERMAL DIFFUSIVITY AND CONDUCTIVITY WITH A REFINED LINE-SOURCE TECHNIQUEPublished by Elsevier BV ,1967
- Flash Method of Determining Thermal Diffusivity, Heat Capacity, and Thermal ConductivityJournal of Applied Physics, 1961
- A method of measuring the thermal conductivity of liquidsPhysica, 1949