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 |
|---|---|
| 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
- ???subjectarea.asjc.1100.1106???