摘要
介绍了食品热物理性质的计算方法，详细论述了牛奶、浓缩奶的密度、比热、导热系数和粘度的计算方法。
This article introduced calculating method of thermophgsical properties of food. It also discussed in detail calculating method of density, specifie heat, thermal conductivity, viscosity of milk and concentrated milk.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1998年第12期15-18,共4页
Food Science
