PREDICTION OF THERMAL-CONDUCTIVITY OF VEGETABLE FOODS BY THE EFFECTIVE MEDIUM THEORY

被引：42

作者：

MATTEA, M ^{[1
]}

URBICAIN, MJ ^{[1
]}

ROTSTEIN, E ^{[1
]}

机构：

[1] UNIV NACL SUR,CONSEJO NACL INVEST CIENT & TECH,PLAPIQUI,RA-8000 BAHIA BLANCA,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10848.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：113 / &

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