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A NEW METHOD FOR DETERMINING THE APPARENT THERMAL DIFFUSIVITY OF THERMALLY CONDUCTIVE FOOD
SANTI R. BHOWMIK, KAN-ICHI HAYAKAWAVolume:
44
Year:
1979
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1979.tb03814.x
File:
PDF, 716 KB
english, 1979