?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.relation=http%3A%2F%2Fmiis.maths.ox.ac.uk%2Fmiis%2F405%2F&rft.title=Identification+of+the+Themophysical+properties+of+Fish&rft.creator=Parrott%2C+K.&rft.creator=Aldridge%2C+C.&rft.creator=Nesvadba%2C+P.&rft.subject=Food+and+Drink&rft.description=The+composition+of+a+food+substance+can+be+inferred+(in+part)+from+its+thermal+properties.+These+can+in+turn+be+measured+using+a+thermal+probe.+In+a+previous+Study+Group+the+effectiveness+of+using+a+single+probe+was+considered.+The+current+investigation+will+extend+this+to+look+at+optimal+placings+of+several+probes+so+that+repeated+thermal+measurements+are+made+(with+associated+errors)%2C+the+food+composition+can+be+accurately+calculated+and+errors+in+the+determined+composition+estimated.&rft.date=1997&rft.type=Study+Group+Report&rft.type=NonPeerReviewed&rft.format=application%2Fpostscript&rft.language=en&rft.identifier=http%3A%2F%2Fmiis.maths.ox.ac.uk%2Fmiis%2F405%2F1%2Ffishkp.ps&rft.identifier=++Parrott%2C+K.+and+Aldridge%2C+C.+and+Nesvadba%2C+P.++(1997)+Identification+of+the+Themophysical+properties+of+Fish.++%5BStudy+Group+Report%5D+++++