Eva Tornberg
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- 2006
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Mark
Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers
(
- Contribution to journal › Article
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Mark
Simulation of a design of a lab scale Radio frequency heating unit of hamburgers
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers
(
- Contribution to conference › Paper, not in proceeding
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Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers in a double-sided pan fryer
(
- Contribution to journal › Article
-
Mark
Combined effect of both stress and time on the viscosity of highly concentrated food suspensions
(
- Contribution to conference › Paper, not in proceeding
- 2005
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Mark
Effects of heat on meat proteins - Implications on structure and quality of meat products
(
- Contribution to journal › Article
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Mark
Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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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
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Mark
The sensory perception of salad dressings with varying fat content, oil droplet size, width and degree of aggregation
(
- Contribution to journal › Published meeting abstract
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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