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Publications by Masao YUKI
Effect of Temperature, Moisture and Fat Contents on the Thermal Conductivity of Meats.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Effect of Temperature and Moisture Content on Thermal Conductivity of Four Types of Meat
International Journal of Food Properties
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Studies on Factors Related to the Properties of Intermediate Moisture Meats. Part II. Effect of Glycerol on the Properties of Intermediate Moisture Meats.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Effect of Concentration and Temperature on the Thermal Conductivity of Frozen Acerola Pulp
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Study on the Relationship Between Moisture Content and Thermal Conductivity of Sio2 Fiber Membrane
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Influence of the Thermal Conductivity of Air on the Moisture Homogeneity of a Tray Dryer
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Effect of Nanostructure on Thermal Conductivity of Nanofluids
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Effect of the Interfacial Thermal Resistance on the Effective Thermal Conductivity of Aluminum Matrix Composites
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The Effect of Sediment Thermal Conductivity on Vertical Groundwater Flux Estimates
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High Temperature–high Pressure Thermal Conductivity of Argon
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