Bea Kovácsné Oroszvári (Former)
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- 2008
-
Mark
Heterocyclic amine formation during frying of frozen beefburgers
(
- Contribution to journal › Article
- 2006
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying
(
- Contribution to journal › Article
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers in a double-sided pan fryer
(
- Contribution to journal › Article
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers
(
- Contribution to conference › Paper, not in proceeding
- 2005
-
Mark
The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material
(
- Contribution to journal › Article
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter
(
- Contribution to journal › Article
-
Mark
The mechanisms controlling heat and mass transfer on frying of beef burgers in a double-sided pan fryer
2005)(
- Contribution to conference › Paper, not in proceeding
- 2004
-
Mark
The mechanisms controlling heat and mass transfer on frying of Beefburgers in a double-sided pan fryer
2004) International Conference Engineering and Food 9(
- Contribution to conference › Paper, not in proceeding
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers
2004)(
- Thesis › Doctoral thesis (compilation)
- 2003
-
Mark
Heat and mass transfer during frying of beefburgers
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.109-109(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding