Heat and mass transfer during frying of beefburgers
(2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.109-109
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1406654
- author
- Kovácsné Oroszvári, Bea LU ; Tejedor, EB ; Sjöholm, Ingegerd LU and Tornberg, Eva LU
- organization
- publishing date
- 2003
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- International Symposium on Future Technologies for Food Production and Future Food Scientists, Proceedings
- issue
- 162
- pages
- 109 - 109
- publisher
- SIK - Svenska Livsmedelsinstitutet
- conference name
- International Symposium on Future Technologies for Food Production and Future Food Scientists
- conference location
- Gothenburg, Sweden
- conference dates
- 2003-06-02 - 2003-06-04
- external identifiers
-
- wos:000189500100047
- ISSN
- 0280-9737
- language
- English
- LU publication?
- yes
- id
- 264afd73-17c8-44a7-8636-2497e8f8d65d (old id 1406654)
- date added to LUP
- 2016-04-01 15:18:13
- date last changed
- 2018-11-21 20:33:44
@inproceedings{264afd73-17c8-44a7-8636-2497e8f8d65d, author = {{Kovácsné Oroszvári, Bea and Tejedor, EB and Sjöholm, Ingegerd and Tornberg, Eva}}, booktitle = {{International Symposium on Future Technologies for Food Production and Future Food Scientists, Proceedings}}, issn = {{0280-9737}}, language = {{eng}}, number = {{162}}, pages = {{109--109}}, publisher = {{SIK - Svenska Livsmedelsinstitutet}}, title = {{Heat and mass transfer during frying of beefburgers}}, year = {{2003}}, }