NDLI: OPTIMIZATION OF QUALITY RETENTION IN CONDUCTION-HEATING FOODS OF CONICAL SHAPE

Content Provider	Scilit
Author	Pornchaloempong, P. Balaban, M. O. Teixeira, A. A. Chau, K. V.
Copyright Year	2003
Description	Journal: Journal of Food Process Engineering
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.2003.tb00651.x/pdf
Ending Page	570
Page Count	14
Starting Page	557
ISSN	01458876
e-ISSN	17454530
DOI	10.1111/j.1745-4530.2003.tb00651.x
Journal	Journal of Food Process Engineering
Issue Number	6
Volume Number	25
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2003-01-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Process Engineering Hardware and Architecturee Thermal Properties Heat Transfer Quality Retention Cone Frustum Thermally Processed Processed Foods Thermal Degradation Optimum Process
Content Type	Text
Resource Type	Article
Subject	Chemical Engineering Food Science

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OPTIMIZATION OF QUALITY RETENTION IN CONDUCTION-HEATING FOODS OF CONICAL SHAPE