HEAT PROCESSING OF BEEF. PART VI. THERMAL DIFFUSIVITY AND 'SLOPES' OF HEATING AND COOLING CURVES FOR THE HIGH-TEMPERATURE PROCESS.

Autor: HURWICZ, H., TISCHER, R. G.
Zdroj: Journal of Food Science (Wiley-Blackwell); Mar1956, Vol. 21 Issue 2, p147-155, 9p
Databáze: Complementary Index
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