Measurement of Thermal Properties of Seafood
Thermal properties of ten different seafood were measured in this research. They included bluefish (<i>Pomatomus saltatrix</i>), croaker (<i>Micropogonias undulatus</i>), spanish mackerel (<i>Scomberomorus maculatus</i>), pink salmon (<i>Oncorhynhus gorbusc...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/36834 http://scholar.lib.vt.edu/theses/available/etd-61397-204256/ |