1 – 10 of 12
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2019
-
Mark
Estimating convective heat transfer coefficients and uncertainty thereof using the general uncertainty management (GUM) framework
(
- Contribution to journal › Article
- 2010
-
Mark
Determination of heat transfer coefficient during high pressure frying of potatoes
(
- Contribution to journal › Article
- 2008
-
Mark
Heterocyclic amine formation during frying of frozen beefburgers
(
- Contribution to journal › Article
- 2007
-
Mark
Soaking in a NaCl solution produce paler potato chips
(
- 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
- 2005
-
Mark
Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations
(
- 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
- 2004
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers
2004)(
- Thesis › Doctoral thesis (compilation)
-
Mark
Modifying Cooking Practices to Reduce the Formation of Heterocyclic Amines
2004)(
- Thesis › Doctoral thesis (compilation)