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

✍ Scribed by H. HURWICZ; R. G. TISCHER

• Book ID: 108795182
• Publisher: Institute of Food Technologists
• Year: 1956
• Tongue: English
• Weight: 517 KB
• Volume: 21
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1956.tb16905.x