ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A novel approach to investigating the physical properties of meat is described, involving measurement of the temperature change induced by adiabatic compression. After satisfactory tests on water, the method was used to obtain data for the thermal expansivity, density and ratio of specific heats of muscle tissue between about -24 and + 16°C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb00406.x