검색결과 : 2건
| 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 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 |