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A compilation of correlation parameters for predicting the enthalpy and thermal conductivity of solid foods within the temperature range of −40 °C to +40 °C
N.D. Amos, J. Willix, T. Chadderton, M.F. NorthVolume:
31
Year:
2008
Language:
english
Pages:
6
DOI:
10.1016/j.ijrefrig.2008.01.011
File:
PDF, 205 KB
english, 2008