CONVECTION OVEN FRYING: HEAT AND MASS TRANSFER BETWEEN AIR AND PRODUCT
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5) , 1354-1358
- https://doi.org/10.1111/j.1365-2621.1980.tb06553.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- MECHANISMS OF WATER LOSS OF BOVINE SEMITENDINOSUS MUSCLE DRY COOKED FROM THE FROZEN STATEJournal of Food Science, 1978
- WATER LOSS RATES AND TEMPERATURE PROFILES OF DRY COOKED BOVINE MUSCLEJournal of Food Science, 1977
- Prediction of the effect of temperature on water sorption isotherms of food materialInternational Journal of Food Science & Technology, 1976