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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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