Effect of Cooking on the Thermal Conductivity of Whole and Ground Lean Beef-Reference-Cited by-同舟云学术

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Effect of Cooking on the Thermal Conductivity of Whole and Ground Lean Beef

Published:1981-09 Issue:5 Volume:46 Page:1302-1305
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BAGHE-KHANDAN M. SHAHEDI,OKOS MARTIN R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04159.x/fullpdf

Reference13 articles.

1. M.S. Baghe-Khandan, 1978 . Experimental and mathematical analysis of cooking effects on thermal conductivity of beef . PhD thesis , Purdue Univ., West Lafayette, IN.

2. S.J. Higgs, and S.P. Swift, 1975 . Investigation into the thermal conductivity of beef using the line-source technique. Process Biochem. December: 43.

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