Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory-Reference-Cited by-同舟云学术

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Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory

Published:2013-12 Issue:4 Volume:95 Page:940-957
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

van der Sman R.G.M.

Publisher

Elsevier BV

Subject

Food Science

Reference107 articles.

1. Influence of brine concentration on swelling pressure of pork meat throughout salting;Aliño;Meat Science,2010

2. Modeling of coupled water transport and large deformation during dehydration of apple tissue;Aregawi;Food and Bioprocess Technology,2012

3. Water as an active constituent in cell biology;Ball;Chemical Reviews,2008

4. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat;Barbanti;LWT — Food Science and Technology,2005

5. Materials with negative compressibilities in one or more dimensions;Baughman;Science,1998

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