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- 2007
-
Mark
Multis-Physics Modeling of Radio-Frequency Cooking
2007)(
- Chapter in Book/Report/Conference proceeding › Chapter in report
-
Mark
The influence of the heating rate on the rheological properties and porosity of beef burgers on pan frying
2007) 53rd ICoMST(
- Contribution to conference › Paper, not in proceeding
- 2006
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers in a double-sided pan fryer
(
- Contribution to journal › Article
-
Mark
Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers
(
- Contribution to journal › Article
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying
(
- 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
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers
(
- Contribution to conference › Paper, not in proceeding
-
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
- 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
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