THERMAL-CONDUCTIVITY OF CHICKEN MEAT AT TEMPERATURES BETWEEN -75 AND 20 DEGREES C

被引：52

作者：

SWEAT, VE ^{[1
]}

HAUGH, CG ^{[1
]}

STADELMAN, WJ ^{[1
]}

机构：

[1] PURDUE UNIV, FOOD SCI, LAFAYETTE, IN 47907 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02802.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：158 / 160

页数：3

共 14 条

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[3]

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[4]

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[5]

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[6]

Nix G.H, 1967, PROGR AERONAUTICS AS, V20, P865

PARKER, WJ ;

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[8]

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[9]

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[10]

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