DETERMINATION OF THE THERMAL CONDUCTIVITY OF MINCED MEAT
- Other title
- DETERMINATION DE LA CONDUCTIVITE THERMIQUE DE LA VIANDE HACHEE (fr)
- Author
- SORENFORS P
DIV. FOOD ENG., LUND UNIV., LUND, SWED. - Source
- SCI.+TECHNOL. ALIMENT.; SUISSE; DA. 1974; VOL. 7; NO 4; PP. 236-238; BIBL. 2 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- VIANDE PROPRIETE PHYSIQUE PRODUIT CARNE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7538003572
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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