kw.\*:("Beefburger")
Results 1 to 7 of 7
Selection :
Heterocyclic amine formation during frying of frozen beefburgersPERSSON, Elna; KOVACSNE OROSZVARI, Bea; TORNBERG, Eva et al.International journal of food science & technology. 2008, Vol 43, Num 1, pp 62-68, issn 0950-5423, 7 p.Article
The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during fryingOROSZVARI, Bea Kovacsné; BAYOD, Elena; SJÖHOLM, Ingegerd et al.Journal of food engineering. 2006, Vol 76, Num 2, pp 169-178, issn 0260-8774, 10 p.Article
The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2. The influence of the pan temperature and patty diameterKOVACSNE OROSZVARI, Bea; BAYOD, Elena; SJÖHOLM, Ingegerd et al.Journal of food engineering. 2005, Vol 71, Num 1, pp 18-27, issn 0260-8774, 10 p.Article
The mechanisms controlling heat and mass transfer on frying of beefburgers. I. The influence of the composition and comminution of meat raw materialOROSZVARI, Bea Kovacsné; SJÖHOLM, Ingegerd; TORNBERG, Eva et al.Journal of food engineering. 2005, Vol 67, Num 4, pp 499-506, issn 0260-8774, 8 p.Article
Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgersPERSSON, E; GRAZIANI, G; FERRACANE, R et al.Food and chemical toxicology. 2003, Vol 41, Num 11, pp 1587-1597, issn 0278-6915, 11 p.Article
Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgersOROSZVARI, Bea Kovacsne; ROCHA, Carla Sofia; SJÖHOLM, Ingegerd et al.Journal of food engineering. 2006, Vol 74, Num 1, pp 1-12, issn 0260-8774, 12 p.Article
The effects of charcoal-broiled meat consumption on antioxidant defense system of erythrocytes and antioxidant vitamins in plasmaELHASSANEEN, Yousif A.Nutrition research (New York, NY). 2004, Vol 24, Num 6, pp 435-446, issn 0271-5317, 12 p.Article