Heat and mass transfer during beef carcass chilling — Modelling and simulation-Reference-Cited by-同舟云学术

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Heat and mass transfer during beef carcass chilling — Modelling and simulation

Published:1994-01 Issue:3 Volume:23 Page:277-292
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Mallikarjunan P.,Mittal G.S.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Modelling beef carcass cooling using a finite element technique;Arce;Trans. Amer. Soc. Agric. Eng.,1983

2. Modelling beef carcass cooling using a finite element technique;Arce;Trans. Amer. Soc. Agric. Eng.,1983

3. Effect of temperature and composition on the thermal properties of foods;Choi,1986

4. Heat and mass transfer in chilling and storage of meat;Daudin;J. Food Eng.,1990

5. Line chilling of beef carcasses: Effect of air temperature and velocity;Drumm,1990

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