검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers Oroszvari BK, Rocha CS, Sjoholm I, Tornberg E Journal of Food Engineering, 74(1), 1, 2006 |
| 2 |
The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying Oroszvari BK, Bayod E, Sjoholm I, Tornberg E Journal of Food Engineering, 76(2), 169, 2006 |
| 3 |
The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material Oroszvari BK, Sjoholm I, Tornberg E Journal of Food Engineering, 67(4), 499, 2005 |
| 4 |
The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter Oroszvari BK, Bayod E, Sjoholm I, Tornberg E Journal of Food Engineering, 71(1), 18, 2005 |