The effect of fat temperature on heat energy consumption during frying of food
- 1 September 2002
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 54 (3) , 257-261
- https://doi.org/10.1016/s0260-8774(01)00207-2
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- COOKING EFFECTS ON TITIN IN FRESH AND PROCESSED BEEF PRODUCTSJournal of Muscle Foods, 1992
- REVIEW OF THIN-LAYER DRYING AND WETTING EQUATIONSDrying Technology, 1991
- Mathematical modelling and computer simulation of heat and mass transfer in agricultural grain drying: A reviewJournal of Agricultural Engineering Research, 1985
- Breakdown of connectin during cooking of meatMeat Science, 1984
- The fate of the large proteins of the myofibril during tenderising treatmentsMeat Science, 1984
- Proteolytic degradation of connectin, a high molecular weight myofibrillar protein, during heating of meatMeat Science, 1981