Appendix A.4. Physical Properties of Foods and Biological Materials
Table A.4-1. Heat Capacities of Foods (Average cp273–337 K or 0–100°C
Source: W. O. Ordinanz, Food Ind., 18, 101 (1946); G. A. Reidy, Department of Food Science. Michigan State University, 1968; S. E. Charm, The Fundamentals of Food Engineering, 2nd ed. Westport, Conn.: Avi Publishing ...
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