Pages that link to "Item:Q2278785"
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The following pages link to A mathematical model of meat cooking based on polymer-solvent analogy (Q2278785):
Displaying 8 items.
- Analysis and simplification of a mathematical model for high-pressure food processes (Q505710) (← links)
- Coupled heat, mass and momentum transport in swelling cellulose based materials with application to retorting of paperboard packages (Q823362) (← links)
- A mathematical model of frying processes (Q931284) (← links)
- Investigation of heat transfer in cereal-based foam from a micro-scale perspective using the lattice Boltzmann method (Q1946457) (← links)
- A mathematical model for a class of frying processes (Q2459632) (← links)
- Analytical study for the estimation of thermal properties of processed meat based on hyperbolic heat conduction model (Q2971533) (← links)
- The influence of distributed chemical reaction groups in a multiphase coffee bean roasting model (Q5009196) (← links)
- Discovering the mechanics of artificial and real meat (Q6096485) (← links)