| 1 |
Corrosion and health aspects in ohmic cooking of beef meat patties
Wang RG, Farid MM
Journal of Food Engineering, 146, 17, 2015 |
| 2 |
Combined ohmic and plate heating of hamburger patties: quality of cooked patties
Ozkan N, Ho I, Farid M
Journal of Food Engineering, 63(2), 141, 2004 |
| 3 |
Lipid sources and essential oils effects on quality and stability of beef patties
Dzudie T, Kouebou CP, Essia-Ngang JJ, Mbofung CMF
Journal of Food Engineering, 65(1), 67, 2004 |
| 4 |
Heat transfer in double-sided cooking of meat patties considering two-dimensional geometry and radial shrinkage
Zorrilla SE, Singh RP
Journal of Food Engineering, 57(1), 57, 2003 |
| 5 |
Dynamic optimization of double-sided cooking of meat patties
Zorrilla SE, Banga JR, Singh RP
Journal of Food Engineering, 58(2), 173, 2003 |
| 6 |
Determination of the thermal diffusivity of ground beef patties under infrared radiation oven-shelf cooking
Sheridan PS, Shilton NC
Journal of Food Engineering, 52(1), 39, 2002 |
| 7 |
Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat
Gujral HS, Kaur A, Singh N, Sodhi NS
Journal of Food Engineering, 53(4), 377, 2002 |
| 8 |
Modeling of heat transfer and evaporative mass losses during the cooking of beef patties using far-infrared radiation
Shilton N, Mallikarjunan P, Sheridan P
Journal of Food Engineering, 55(3), 217, 2002 |
| 9 |
Application of egg white and plasma powders as muscle food binding agents
Lu GH, Chen TC
Journal of Food Engineering, 42(3), 147, 1999 |
