Efficiency of natural and forced convection systems in cooking ham: Industrial scale validation.

Autor: Verlindo, Roberto1,2 (AUTHOR), Schwert, Rodrigo2 (AUTHOR), Peruzzolo, Marcieli1 (AUTHOR), Fischer, Bruno1 (AUTHOR), Dornelles, Rosa Cristina Prestes3 (AUTHOR), Mello, Renius De Oliveira3 (AUTHOR), Junges, Alexander1 (AUTHOR) junges@uricer.edu.br, Backes, Geciane Toniazzo1 (AUTHOR), Cansian, Rogério Luis1 (AUTHOR)
Zdroj: Journal of Food Process Engineering. Sep2024, Vol. 47 Issue 9, p1-12. 12p.
Databáze: Business Source Ultimate
Externí odkaz: