A model of heat energy consumption during frying of food-Reference-Cited by-同舟云学术

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A model of heat energy consumption during frying of food

Published:2003-10 Issue:4 Volume:59 Page:343-347
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. Metodyka pomiarów w inżynierii przemysłu spożywczego;Domagała,1996

4. Grześ, B. (1997). Właściwości termiczne titiny z mięśni świń i bydła. XXVIII Sesja Naukowa KTiChŻ PAN, Gdańsk. KTiChŻ PAN, Gdańsk, 1997

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

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