Comparison of Two Methods Used to Determine Apparent Heat Transfer Coefficient for Pouches Pasteurized in a Combination Oven

Author： Xie G. Sheard M.A.

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.29, Iss.1, 1996-01, pp. : 100-105

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Modelling Heat and Mass Transfer in Band Oven Biscuit Baking

By Fahloul D. Trystram G. Duquenoy A. Barbotteau I.

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 2, 1994-04 ,pp. : 119-124

Academic Press

Access to resources Recommend Favorite

Heating Surface Temperature and Contact-Heat Transfer Coefficient of A Clam-Shell Grill

By Pan Z. Singh R.P.

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 4, 2002-06 ,pp. : 348-354

Academic Press

Access to resources Recommend Favorite

Comparison of Different Extraction Methods to Determine Phenolic Compounds in Virgin Olive Oil

By Pizarro M.

Food Analytical Methods, Vol. 6, Iss. 1, 2013-02 ,pp. : 123-132

Springer Publishing Company

Access to resources Recommend Favorite

Comparison of different methods to determine polar compounds in frying oils

By Kaufmann Anton Ryser Bianca Suter Bea

European Food Research and Technology A, Vol. 213, Iss. 4-5, 2001-10 ,pp. : 377-380

Springer Publishing Company

Access to resources Recommend Favorite

Detection of Viable Mycobacterium avium subsp. paratuberculosis in Retail Pasteurized Whole Milk by Two Culture Methods and PCR

By Ellingson Jay L. E. Anderson Jennifer L. Koziczkowski Jeff J. Radcliff Roy P. Sloan Sally J. Allen Sara E. Sullivan Nadine M.

Journal of Food Protection, Vol. 68, Iss. 5, 2005-05 ,pp. : 966-972

International Association for Food Protection

Access to resources Recommend Favorite