Predictive modeling of contact-heating process for cooking a hamburger patty
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Multiphase porous media modelling: A novel approach to predicting food processing performance.Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef.Kpejigaou: an indigenous, high-protein, low-fat, cowpea-based griddled food proposed for coastal West Africa.Soft matter approaches as enablers for food macroscale simulation
P2860
Predictive modeling of contact-heating process for cooking a hamburger patty
description
im Oktober 2000 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в жовтні 2000
@uk
name
Predictive modeling of contact-heating process for cooking a hamburger patty
@en
Predictive modeling of contact-heating process for cooking a hamburger patty
@nl
type
label
Predictive modeling of contact-heating process for cooking a hamburger patty
@en
Predictive modeling of contact-heating process for cooking a hamburger patty
@nl
prefLabel
Predictive modeling of contact-heating process for cooking a hamburger patty
@en
Predictive modeling of contact-heating process for cooking a hamburger patty
@nl
P2093
P1476
Predictive modeling of contact-heating process for cooking a hamburger patty
@en
P2093
P356
10.1016/S0260-8774(00)00063-7
P577
2000-10-01T00:00:00Z