Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
6
From page
133
To page
138
Abstract
High-temperature heat capacities were measured using the Setaram DSC 111 in the temperature range 290–925 K. Experimental data were smoothed jointly with earlier determined low-temperature heat capacities to calculate thermodynamic properties in temperature range 15–925 K. Extrapolation of heat capacity curve to 1500 K allows to calculate Gibbs free energy at high temperatures.
Journal title
Food Microbiology
Serial Year
2002
Journal title
Food Microbiology
Record number
1190801
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