Changes Of Thermal Diffusivity Values Of Some Meat Products With Temperature

Seher KUMCUOĞLU; Şebnem TAVMAN; İsmail H. TAVMAN

Changes Of Thermal Diffusivity Values Of Some Meat Products With Temperature

Bazı Et Ürünlerinin Isıl Yayınganlık Değerlerinin Sıcaklıkta Değişimi

Seher KUMCUOĞLU, Şebnem TAVMAN, İsmail H. TAVMAN

Volume 24, Issue 1 (2004) Pages: 11-17 2

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How to cite

Seher KUMCUOĞLU, Şebnem TAVMAN, İsmail H. TAVMAN (2004). Changes Of Thermal Diffusivity Values Of Some Meat Products With Temperature. Journal of Thermal Science and Technology, 24(1), 11-17.

Journal Technical Team

Editor-in-Chief

Prof.Dr. Mustafa Zeki Yılmazoğlu, Ph.D.Gazi Universityzekiyilmazoglu@gazi.edu.tr

Editorial Board

Prof. Dr. Kamil ArslanAnkara Yıldırım Beyazit University

Prof. Dr. Özgür BayerMiddle East Technical University

Prof. Dr. İsmail SolmazAtaturk University

Prof. Dr. Haşmet Türkoğlu ( Turkish Text Editor)Cankaya University

Assoc.Prof.Dr. Duygu UysalGazi University

Advisory Board

Prof. Dr. Haşmet TürkoğluÇankaya University

Prof. Dr. Bekir Zühtü UysalGazi University

Prof. Dr. Hafit YüncüMiddle East Technical University

Prof. Dr. Taner DerbentliIstanbul Technical University

Prof. Dr.Berrin ErbayEskişehir Osmangazi University

Prof. Dr. Ahmet CanTurkish-German University

Prof. Dr. Zekeriya AltaçEskisehir Osmangazi University

Technical Assistants

Assoc. Prof. Dr. Eyup KocakÇankaya University