Relation between the Thickness of Fish Body and the Temperature of Brine in Quick Freezing
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概要
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In quick freezing-reducing the temperature of a fish body from 0°C to -5°C within 35 minutes at its centre the relation between the thickness of the fish body and the temperature of brine was estimated by means of the law of similitude.
- 社団法人 日本水産学会の論文
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