"Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers" by Oroszvari B.K., Rocha C.S., Sjoholm I. & Tornberg E. [Journal of Food Engineering 74 (2006) 1-12]

del Moral FG; O'Valle F; del Moral RG

Journal of Food Engineering, Vol.80, No.1, 374-376, 2007

DOI10.1016/j.jfoodeng.2006.04.047 Export Citation

"Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers" by Oroszvari B.K., Rocha C.S., Sjoholm I. & Tornberg E. [Journal of Food Engineering 74 (2006) 1-12]

del Moral FG, O'Valle F, del Moral RG