vix.ing · top · new · best · stats

The use of high thermal conductivity inserts to improve the cooling of cooked foods

2000/07/01 by Laurence Ketteringham, Laurence P. Ketteringham, Stephen James +1 · 1 citation
Agricultural and Biological Sciences · Engineering · #Advanced Chemical Sensor Technologies #Food Drying and Modeling #Freezing and Crystallization Processes

paper · doi:10.1016/s0260-8774(00)00043-1

openalex publication_date 2000/07/01 · openalex created_date 2025/10/10 · openalex updated_date 2025/11/06

Cited by