Apparent thermal conductivity, water content, density, and porosity of thermally-processed ground chicken patties

Journal of Food Process Engineering

Volumn 22, Issue 2, 1999, Pages 129-140

  Murphy, R Y ^a   Marks, B P ^a  

^a 3202 Bell Engineering Center   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; HEATING; POROSITY; TEMPERATURE; THERMAL CONDUCTIVITY; WATER;

GROUND CHICKEN PATTIES; WATER CONTENT;

FOOD PRODUCTS;

COLUMBA; GALLUS GALLUS;

EID: 0033154036     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1999.tb00476.x     Document Type: Article

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