The effect of fat temperature on heat energy consumption during frying of food-Reference-Cited by-同舟云学术

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The effect of fat temperature on heat energy consumption during frying of food

Published:2002-09 Issue:3 Volume:54 Page:257-261
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Rywotycki R.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Kartoffeln und Kartoffelerzeugnisse;Adler,1971

2. Thermal properties of liquid foods – Review;Choi,1986

3. Domagala, A. (1996). Metodyka pomiarów w inżynierii przemyslu spożywczego. (Methodology of measurements in the food industry engineering.) PWRi L, Poznań

4. Cooking effects on titin in fresh and processed beef products;Fritz;Journal of Muscle Foods,1992

5. Fundamental concepts in the design of experiments;Hicks,1993

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3. References and Bibliography;Reconstituting the Curriculum;2013-12-05

4. References;Green Petroleum;2012-06-07

5. Modelling of energy flows in potato crisp frying processes;Applied Energy;2012-01

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