The effect of shrinkage on the cooking of meat
Author:
Publisher
Elsevier BV
Subject
Fluid Flow and Transfer Processes,Mechanical Engineering,Condensed Matter Physics
Reference16 articles.
1. Convection oven frying: heat and mass transfer between air and product;Skjöldebrand;Journal of Food Science,1980
2. Modeling the baking process of meat products using convection ovens;Holtz,1984
3. Simulation of the temperature of a meat loaf during the cooking process;Holtz;Journal of Food Engineering,1986
4. Mathematical model for temperature distribution of thermally processed shrimp;Chau;Trans. ASAE,1988
5. Cooking of beef by oven roasting: a study of heat and mass transfer;Bengtsson;Journal of Food Science,1976
Cited by 20 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. Fundamental Understanding of Heat and Mass Transfer Processes for Physics-Informed Machine Learning-Based Drying Modelling;Energies;2022-12-09
2. Machine learning‐based modeling in food processing applications: State of the art;Comprehensive Reviews in Food Science and Food Safety;2022-02-04
3. Modelling Volume Change and Deformation in Food Products/Processes: An Overview;Foods;2021-04-05
4. Application of machine learning-based approach in food drying: opportunities and challenges;Drying Technology;2020-12-08
5. A mathematical model for meat cooking;The European Physical Journal Plus;2020-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3