Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of Eggs
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb08269.x/fullpdf
Reference16 articles.
1. MESURE DE LA SURFACE DE L'ŒUF
2. The hen's egg: A mathematical model with three parameters
3. The hen's egg: Estimation of shell superficial area and egg volume from four shell measurements
4. Pasteurization of intact shell eggs
5. Contamination of eggs with potential human pathogens
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