Dielectric and thermophysical properties of different beef meat blends over a temperature range of -18 to +10°C
| Image |  |
|---|---|
| Description | scientific article published on 22 November 2007 |
| Author/s |
author: James Lyng |
| Publication date | November 22, 2007 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |