Predicting the heating times of beef joints-Reference-Cited by-同舟云学术

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Predicting the heating times of beef joints

Published:1989-01 Issue:4 Volume:9 Page:251-274
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Burfoot D.,Self K.P.

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Cooking of beef by oven roasting: A study of heat and mass transfer;Bengtsson;J. Food Sci.,1976

2. Polymer Handbook,1973

3. Predicting the effect of fat thickness and distribution on the heating times of joints of rolled meat;Burfoot,1984

4. The effect of spatial variations of heat transfer coefficient on meat processing times;Burfoot;J. Food Eng.,1988

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Model-based multi-objective optimization of beef roasting;Journal of Food Engineering;2012-07

2. Multi-objective optimization of beef roasting;Procedia Food Science;2011

3. Prediction of cooking times and weight losses during meat roasting;Journal of Food Engineering;2010-09

4. Effect of cooking and cooling method on the processing times, mass losses and bacterial condition of large meat Joints;International Journal of Food Science & Technology;2007-06-28

5. NIR-measurements of moisture changes in foods;Journal of Food Engineering;2001-03

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