THERMAL-CONDUCTIVITY OF FRESH LAMB MEAT, OFFALS AND FAT IN THE RANGE -40-DEGREES-C TO +30-DEGREES-C - MEASUREMENTS AND CORRELATIONS

被引：61

作者：

PHAM, QT

WILLIX, J

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1989.tb04639.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：508 / 515

页数：8

共 36 条

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