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Journal of Food Science

Volumn 56, Issue 2, 1991, Pages 586-587

Thermal Conductivity of Potato between 50 and 100°C

(2) CALIFANO, ALICIA N a,b CALVELO, ALFREDO a,b

a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA (Argentina)

b Molinos Rio de la Plata Sa ^* (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985292740 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1991.tb05332.x Document Type: Article

Times cited : (49)

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- Water and starch transformations in the dry cooking of potato tuber. Ms.Sc.thesis, U. of Minnesota, USA.
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7
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- Error analysis in estimating thermal diffusivity from heat penetration data
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9
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- Thermal conductivity and thermal diffusivity of process variety squash and white potatoes
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- Thermophysical characteristics of raw and cooked vegetables. Konservnaya, I
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12
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- Specific heats of various products., Ice and Refrigeration., cited in, Mohsenin, N.N., 1980,. Thermal Properties of Food and Agricultural Materials, Gordon and Breach Science Publishers, New York, NY
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- Siebel, E.¹

13
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- Varme‐och masstransport vid stekning av farsprodukter. Matteknik, matematiska modeller och datorsimuleringar. Ph.D. thesis, Inst, of Technol., Lund, Sweden.
- (1978)
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14
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- The relationship between specific gravity and dry matter content of potato tubers
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.