Ngadi, M. O.Hwang, D-K.2008-04-112008-04-112007-081682-1130https://hdl.handle.net/1813/10642Rosana G. Moreira, Editor-in-Chief; Texas A&M UniversityThis 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.en-USAgricultural Engineeringarticle