검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Lipid sources and essential oils effects on quality and stability of beef patties Dzudie T, Kouebou CP, Essia-Ngang JJ, Mbofung CMF Journal of Food Engineering, 65(1), 67, 2004 |
| 2 |
Determination of the thermal diffusivity of ground beef patties under infrared radiation oven-shelf cooking Sheridan PS, Shilton NC Journal of Food Engineering, 52(1), 39, 2002 |
| 3 |
Modeling of heat transfer and evaporative mass losses during the cooking of beef patties using far-infrared radiation Shilton N, Mallikarjunan P, Sheridan P Journal of Food Engineering, 55(3), 217, 2002 |