Apparent Heat Transfer in a Forced Convection Oven and Properties of Baked Food-Reference-Cited by-同舟云学术

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Apparent Heat Transfer in a Forced Convection Oven and Properties of Baked Food

Published:1987-01 Issue:1 Volume:52 Page:185-188
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SATO HIDEMI,MATSUMURA TSUNEO,SHIBUKAWA SHOKO

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb14001.x/fullpdf

Reference11 articles.

1. R. Colleson, and A. West, 1980 . A comparison of heat transfer characteristics of natural and forced convection ovens . Adv. Catering Technol. p.247 .

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