ملخص
The specific heat of selected fresh seafood (calamari, cuttle, prawn, octopus and squid) measured by method of mixture varied from 3.29 to 3.79 kJ/kg K. A semi‐empirical model based on the additive model, which included an extra term for the fraction of bound water and interaction between the phases, improved specific heat predictions based on composition.
اللغة الأصلية | English |
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الصفحات (من إلى) | 522-524 |
عدد الصفحات | 3 |
دورية | Journal of Food Science |
مستوى الصوت | 58 |
رقم الإصدار | 3 |
المعرِّفات الرقمية للأشياء | |
حالة النشر | Published - مايو 1993 |
منشور خارجيًا | نعم |
ASJC Scopus subject areas
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