Heterocyclic amine formation during frying of frozen beefburgers von Persson, Elna, Oroszvári, Bea Kovácsné, Tornberg, Eva, Sjöholm, Ingegerd, Skog, Kerstin

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The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying von Kovácsné Oroszvári, Bea, Bayod, Elena, Sjöholm, Ingegerd, Tornberg, Eva

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The mechanisms controlling heat and mass transfer on frying of beefburgers. I. The influence of the composition and comminution of meat raw material von Kovácsné Oroszvári, Bea, Sjöholm, Ingegerd, Tornberg, Eva

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The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter von Oroszvári, Bea Kovácsné, Bayod, Elena, Sjöholm, Ingegerd, Tornberg, Eva

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Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers von Kovácsné Oroszvári, Bea, Sofia Rocha, Carla, Sjöholm, Ingegerd, Tornberg, Eva

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The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material von Kovácsné Oroszvári, Bea, Sjöholm, Ingegerd, Tornberg, Eva

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