Thermal Conductivity of Fresh Lamb Meat, Offals and Fat in the Range -40 to +30oC: Measurements and Correlations-Reference-Cited by-同舟云学术

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Thermal Conductivity of Fresh Lamb Meat, Offals and Fat in the Range -40 to +30oC: Measurements and Correlations

Published:1989-05 Issue:3 Volume:54 Page:508-515
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

PHAM Q. T.,WILLIX J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb04639.x/fullpdf

Reference36 articles.

1. Heat transfer with simultaneous change of phase in freezing boned mutton;Bazan;Lat. Am. J. Heat Mass Transfer,1984

2. A transient-flow method for determination of thermal constants of insulating materials in bulk;Blackwell;J. Appl. Phys,1954

3. Design Criteria for Guarded Hot Plate Apparatus

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