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Nitrate/Nitrite in Foods
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Thermal Properties

Summary or Review of Thermal Properties in Foods

Cooking Temperature, Cooking Time, and Internal Temperature of Meats, Fish, and Poultry Prepared Under A Variety of Conditions.

Dielectric Constant of Selected Foods and Other Materials

Specific Heat Values of Selected Foods

Thermal Conductivity and Thermal Diffusivity of a Variety of Selected Foods

Thermal Conductivity and Thermal Diffusivity of Vegetables and Fruits

Cooking Time, Cooking Temperature and Final Internal Temperture of Selected Baked Flour Mixtures

Microwave

Dielectric Properties

amylases

pectinase

peroxidase

rennet

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Updated: Wednesday, July 20, 2005.