Viscosity and Specific Heat of Vegetable Oils as a Function of Temperature: 35°C to 180°C

Published 2010 View Full Article

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Title
Viscosity and Specific Heat of Vegetable Oils as a Function of Temperature: 35°C to 180°C
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 11, Issue 4, Pages 738-746
Publisher
Informa UK Limited
Online
2010-06-15
DOI
10.1080/10942910701586273

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