00000cam 2200000zi 4500 9.958158 CaOODSP 20251211101040 m o d f cr |n||||||||| 251210s1929 nscda ob f|0| 0 eng d CaOODSP eng rda CaOODSP n-cn--- Fs52-5/26-1929E-PDF Langstroth, G. O., author. On the rate of freezing of fish muscle, II / G.O. Langstroth. Halifax : Biological Board of Canada, 1929. 1 online resource (8, [1] pages) : charts, illustration. text txt rdacontent computer c rdamedia online resource cr rdacarrier Manuscript reports of the experimental stations ; no. 26 Digitized edition from print [produced by Department of Fisheries and Oceans]. Includes bibliographical references. "The time of freezing of various thicknesses of Haddock ranging from 0.78 cm. to 2.31 cm, with bath temperatures of from -7.1 to -13.3°C. is determined. The values of the conductivity calculated from an equation developed in a previous paper are found to be constant within the limit of experimental error, thus indicating that the theoretical equation gives correct results under experimental conditions. The values of the constants in the freezing equation are also given for several other species of fish"--Abstract, page 1. Refrigeration and refrigerating machinery Research. Frozen haddock. Réfrigération et appareils frigorifiques Recherche. Églefin congelé. Biological Board of Canada, issuing body. Manuscript reports of the experimental stations ; no. 26. (CaOODSP)9.948621 PDF 811 KB https://publications.gc.ca/collections/collection_2025/mpo-dfo/fs52-5/Fs52-5-26-1929-eng.pdf