Modelling Heat Transfer and Heterocyclic Amines Formation in Meat Patties during Frying

Ngadi, M. O.; Hwang, D-K.

Modelling Heat Transfer and Heterocyclic Amines Formation in Meat Patties during Frying

File(s)

FP 04 004 Ngadi final 13August2007.pdf (590.89 KB)

Permanent Link(s)

https://hdl.handle.net/1813/10642

Collections

CIGR E-Journal Volume 9

Author

Ngadi, M. O.

Hwang, D-K.

Abstract

This is a paper from International Commission of Agricultural Engineering (CIGR, Commission Internationale du Genie Rural) E-Journal Volume 9 (2007): Modelling Heat Transfer and Heterocyclic Amines Formation in Meat Patties during Frying. Manuscript FP 04 004. Vol. IX. August, 2007.

Description

Rosana G. Moreira, Editor-in-Chief; Texas A&M University

Date Issued

2007-08

Publisher

International Commission of Agricultural Engineering

Keywords

Agricultural Engineering

ISSN

1682-1130

Type

article