Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference5 articles.
1. Brown, A. I., and Marco, S. M. Introduction to Heat Transfer. 1st ed. 2nd impress, p. 95. McGraw-Hill Book Co. Inc., New York. 1942.
2. Brown, A. I., and Marco, S. M. Introduction to Heat Transfer. 1st ed. 2nd impress. p. 156. McGraw-Hill Book Co. Inc., New York. 1942.
3. Forced-Convection Heat-Transfer Characteristics of Fluid Milk Products. A Review;Peeples;J. Dairy Sci.,1962
4. Simplified Nusselt-Type Equation for Describing Some of the Heat Transfer Characteristics of Fluid Dairy Products;Peeples;J. Dairy Sci.,1962
5. Forced-Convection Heat-Transfer Characteristics of Fluid Milk Products;Peeples;J. Dairy Sci.,1962