Autor:	Jorge E. Lozano, Enrique Rotstein, Martin J. Urbicain
Rok vydání:	1979
Předmět:	Materials science Thermal conductivity Moisture Turgor pressure Range (statistics) Soil science Function (mathematics) Water content Food Science
Zdroj:	Journal of Food Science. 44:198-199
ISSN:	1750-3841 0022-1147
Popis:	The thermal conductivity of apples over the entire range of moisture contents, from bone-dry to full turgor, was measured by means of a thermal conductivity probe. Data are reported, correlated, compared with the scarce information available and discussed from the standpoint of the fruit constituents.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d6cb0666cb7c9a24f7170a8e5456e0bb https://doi.org/10.1111/j.1365-2621.1979.tb10040.x Zobrazit plný text záznamu Plný text