Determination of thermal diffusivity of Lyoner type sausages during water bath cooking and cooling

Journal of Food Engineering

Volumn 65, Issue 4, 2004, Pages 591-598

  Markowski, Marek ^a   Bialobrzewski, Ireneusz ^a   Cierach, Marek ^a   Paulo, Agnieszka ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Cooking; Cooling; Estimation; Lyoner type sausages; Thermal diffusivity

Indexed keywords

COOLING; DATA REDUCTION; HEAT CONDUCTION; MICROBIOLOGY; PATHOLOGY; THERMAL CONDUCTIVITY; THERMAL DIFFUSION;

LYONER TYPE SAUSAGES; MEAT PRODUCTION; THERMAL DIFFUSIVITY; WATER BATH COOKING;

MEATS;

EID: 2942685174     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.02.025     Document Type: Article

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