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https://doi.org/10.1111/j.1365-2621.1991.tb05330.x
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Cite Journal: Journal of Food Science |  Publication Date: Mar 1, 1991 |
 Citations: 15 |
Affiliation: UNSW Sydney
Thermal conductivities (TC) of fresh and dried squid mantle meat determined using a line source probe method varied from 0.52 to 0.04 w/m°C at 30°C. TC decreased with decreasing moisture. TC data correlated with moisture content by an exponential form equation.
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