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Auteur M. Houska |
Documents disponibles écrits par cet auteur (6)
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article/chapitre/communication
The initial freezing point of food was estimated from the mole fractions of individual solutes in the aqueous phase (ions, sugars, acids and alcohol), derivable from information given in nutritional tables. Predicted values were compared with ex[...]article/chapitre/communication
congrès/colloque
M. Houska, - Editeur scientifique | Prague [CZE] : Institut of agricultural and food information | 1997ouvrage
M. Houska, - Editeur scientifique | Prague [CZE] : Institut of agricultural and food information | 1994ouvrage
The aim of this publication is to present a survey of critically evaluated data of selected physical properties of milk, milk products and semiproducts. The survey includes thermal conductivity, thermal diffusivity, specific heat, specific entha[...]ouvrage
The aim of this publication is to present a survey of critically evaluated data of selected physical properties of meat, meat products and semiproducts. The properties include thermal conductivity, specific heat, specific enthalpy, density and r[...]