Simulation of Temperature and Texture During Thawing of Par-Baked Crust

Simulation of Temperature and Texture During Thawing of Par-Baked Crust

Bibliographic Details
Main Author: Stone, James B.
Language:English
Published: The Ohio State University / OhioLINK 2017
Subjects:
Food Science
Agricultural Engineering
Frozen Food
Simulation and Modelling
Par-Baked Crust
Thawing
Quality Kinetics
Heat Transfer
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1499611846591832

Internet

http://rave.ohiolink.edu/etdc/view?acc_num=osu1499611846591832

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