TY  JOUR
TI  APPLICATION OF TWO TEMPERATURE-TIME INTERVALS METHOD FOR DETERMINATION OF THERMOPHYSICAL CHARACTERISTICS OF BACTERIAL STARTERS
KW  Thermophysical characteristics
KW  bacterial starter
KW  thermal conductivity
KW  thermal diffusivity
KW  heat capacity
JO  Food Processing: Techniques and Technology
AU  Korotkaya, E.V.
AU  Korotkiy, I.A.
AU  Gavrilova, M.O.
PY  2013
IS  29
PB  Kemerovo State University