The specific heat capacity of whole and skimmed milk between 50 and 140° C
, and
Lait, 62 615-616 (1982) 265-275
Recommend this article
You can advise a colleague about this article by filling this form below.
Your colleague will receive an e-mail containing your message and a link to the selected article.
Here is the text to be sent:
[Your name] recommends the following article:
The specific heat capacity of whole and skimmed milk between 50 and 140° C
This e-mail has been sent using a form at https://lait.dairy-journal.org.