Pascal and Francis Bibliographic Databases

Help

Permanent link : http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17696618

Export

Selection :

The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying

Author
OROSZVARI, Bea Kovacsné1 ; BAYOD, Elena1 ; SJÖHOLM, Ingegerd1 ; TORNBERG, Eva1
[1] Department of Food Technology, Engineering and Nutrition Lund Institute of Technology, P.O. Box 124, 221 00 Lund, Sweden
Source

Journal of food engineering. 2006, Vol 76, Num 2, pp 169-178, 10 p ; ref : 22 ref

CODEN
JFOEDH
ISSN
0260-8774
Scientific domain
Food science technology
Publisher
Elsevier, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Beefburger Contraction Frying Mass and heat transfer Porosity
Keyword (fr)
Evolution Friture Mécanisme Porosité Transfert chaleur Transfert masse
Keyword (en)
Evolution Frying Mechanism Porosity Heat transfer Mass transfer
Keyword (es)
Evolución Freimiento Mecanismo Porosidad Transferencia térmica Transferencia masa
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
17696618

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

Access to the document

Searching the Web