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Infra-red radiation for food processing.: 2. Calculation of heat penetration during infra-red frying of meat products.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1979 (English)In: Lebensmittel-Wissenschaft und Technologie, Vol. 12, no 4, p. 252-257Article in journal (Refereed)
Place, publisher, year, edition, pages
1979. Vol. 12, no 4, p. 252-257
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
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Food Science
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URN: urn:nbn:se:ri:diva-9145OAI: oai:DiVA.org:ri-9145DiVA, id: diva2:967019
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2025-09-23Bibliographically approved

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  • apa
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