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Thermal conductivities of muscles, fats and bones (1966)

Morley, M. J.

Oxford, UK : Blackwell Publishing Ltd

International journal of food science & technology 1 (1966), S. 0

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ISSN: 1365-2621

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Process Engineering, Biotechnology, Nutrition Technology

Notes: Summary. The thermal conductivities of the components of meat were determined by two rapid methods. Values for muscles and fats at tempera-tures between - 19°C and ± 37°C were obtained using the probe method, and for bones at OC, 19°C and 70°C using the thermal comparator method.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb02019.x

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