Works matching DE "INFRARED cooking"
Results: 2
Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle.
- Published in:
- Grasas y Aceites, 2018, v. 69, n. 4, p. 1, doi. 10.3989/gya.0101181
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- Publication type:
- Article
Optimization of the production parameters for bread rolls with the Nelder-Mead simplex method.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 103, p. 10, doi. 10.1016/j.fbp.2017.02.003
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- Publication type:
- Article