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- 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