검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Continuous measurement of contact heat flux during minced meat grilling Rocca-Polimeni R, Vilet NZ, Roux S, Bailleul JL, Broyart B Journal of Food Engineering, 242, 163, 2019 |
| 2 |
A controlled study for the characterization of PM2.5 emitted during grilling ground beef meat Torkmahalleh MA, Gorjinezhad S, Keles M, Unluevcek HS, Azgin C, Cihan E, Tanis B, Soy N, Ozaslan N, Ozturk F, Hopke PK Journal of Aerosol Science, 103, 132, 2017 |
| 3 |
Estimation of color changes in fish surface at the beginning of grilling based on the degree of protein denaturation Yu XY, Llave Y, Fukuoka M, Sakai N Journal of Food Engineering, 129, 12, 2014 |
| 4 |
Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties Braeckman L, Ronsse F, Hidalgo PC, Pieters J Journal of Food Engineering, 93(4), 437, 2009 |