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Heat capacity of fish muscle : latent and specific heats / G.O. Langstroth.: Fs52-5/20-1928E-PDF

"In refrigeration problems it is important to have at hand data on the different aspects of heat transfer. Accordingly values were obtained for the heat capacity of various fish, from which it is possible to find the specific heat, the latent heat and the freezing point. The fish examined were Haddock, Burbot, Brook Trout, Skate, Herring and Cod. Certain differences were found in the above mentioned constants for the different fish"--page 1.

Permanent link to this Catalogue record:
publications.gc.ca/pub?id=9.958143&sl=0

Publication information
Department/Agency
  • Biological Board of Canada, issuing body.
TitleHeat capacity of fish muscle : latent and specific heats / G.O. Langstroth.
Series title
  • Manuscript reports of the experimental stations ; no. 20
Publication typeMonograph - View Master Record
Language[English]
FormatDigital text
Electronic document
Note(s)
  • Digitized edition from print [produced by Department of Fisheries and Oceans].
Publishing information
  • Halifax : Biological Board of Canada, 1928.
Author / Contributor
  • Langstroth, G. O., author.
Description1 online resource (11, [2] pages) : chart, illustration.
Catalogue number
  • Fs52-5/20-1928E-PDF
Subject terms
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