Thermal behaviour of foods
Author:
Publisher
Elsevier BV
Subject
Physical and Theoretical Chemistry,Condensed Matter Physics,Instrumentation
Reference144 articles.
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. Miniaturized hand-held near-infrared spectroscopy and machine learning for precision monitoring of solid fat content;Journal of Food Measurement and Characterization;2024-04-27
2. Multi‐scale study of the structuration of candle blends with a high content of vegetable fats to replace paraffins: Effect of 12‐hydroxystearic acid content;Journal of the American Oil Chemists' Society;2022-08-21
3. Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis;IEEE Transactions on Instrumentation and Measurement;2020-02
4. Thermal analysis of meat and meat products;Journal of Thermal Analysis and Calorimetry;2015-05-12
5. Design, construction and calibration of a portable multi sample DTA setup;Thermochimica Acta;2013-05
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