Pages that link to "Item:Q505710"
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The following pages link to Analysis and simplification of a mathematical model for high-pressure food processes (Q505710):
Displaying 6 items.
- A mathematical model of meat cooking based on polymer-solvent analogy (Q2278785) (← links)
- A mathematical model for a class of frying processes (Q2459632) (← links)
- ON THE MODELLING AND SIMULATION OF HIGH PRESSURE PROCESSES AND INACTIVATION OF ENZYMES IN FOOD ENGINEERING (Q3400125) (← links)
- On the identification of a thermal expansion coefficient (Q3456565) (← links)
- Controlling Processes in Food Technology by Simplifying the Canonical form of Fitted Response Surfaces (Q4244209) (← links)
- Estimating a pressure dependent thermal conductivity coefficient with applications in food technology (Q4991451) (← links)