Simulation of the temperature of a meat loaf during the cooking process

COOKING OF BEEF BY OVEN ROASTING: A STUDY OF HEAT AND MASS TRANSFER

Nils Bengtsson, Bengt Jakobsson, M. DAGERSKOG SIK · Journal of Food Science · 1976 · 70 citations

Agriculture, Animal Sciences, Food Science +15

Developments in food preservation—2

D.A. Ledward · Meat Science · 1984 · 32 citations

Agriculture, Food Science, Food Preservation +11

CONVECTION OVEN FRYING: HEAT AND MASS TRANSFER BETWEEN AIR AND PRODUCT

Christina Skjöldebrand · Journal of Food Science · 1980 · 26 citations

Agriculture, Food Science, Food Engineering +16

Prediction of thiamine content in convective heated meat products

Christina Skjöldebrand, Abdulaziz Anas, Rickard Öste et al. · International Journal of Food Science & Technology · 1983 · 13 citations

Agriculture, Food Science, Nutritional Sciences +17