The Influence of Operation Parameters and Product Properties on Time-to-Temper for Frozen Raw Meat Based on Simulation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-020-09247-8.pdf
Reference28 articles.
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5. Choi Y, Okos MR (1986) Effects of temperature and composition on the thermal properties of foods. Elsevier Applied Science Publishers 1:93–101
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