On the rate of freezing of fish muscle, II / G.O. Langstroth.: Fs52-5/26-1929E-PDF
"The time of freezing of various thicknesses of Haddock ranging from 0.78 cm. to 2.31 cm, with bath temperatures of from -7.1 to -13.3°C. is determined. The values of the conductivity calculated from an equation developed in a previous paper are found to be constant within the limit of experimental error, thus indicating that the theoretical equation gives correct results under experimental conditions. The values of the constants in the freezing equation are also given for several other species of fish"--Abstract, page 1.
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| Title | On the rate of freezing of fish muscle, II / G.O. Langstroth. |
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| Publication type | Monograph - View Master Record |
| Language | [English] |
| Format | Digital text |
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| Description | 1 online resource (8, [1] pages) : charts, illustration. |
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