Heat conductivity variation of crust/core regions using modified Leeś method during deep-fat frying of potato

Aman Mohammad Ziaiifar; Francis Courtois; Bertrand Heyd; Gilles Trystram

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Heat conductivity variation of crust/core regions using modified Leeś method during deep-fat frying of potato

Aman Mohammad Ziaiifar, Francis Courtois, Bertrand Heyd et Gilles Trystram

Proceedings of the 10th international congress on engineering and food (ICEF 10)

10. international congress on engineering and food (ICEF 10)

2008

Résumé

Life Sciences

Heat conductivity variation of crust/core regions using modified Leeś method during deep-fat frying of potato. 10. international congress on engineering and food (ICEF 10)

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Détails

Titre: Heat conductivity variation of crust/core regions using modified Leeś method during deep-fat frying of potato
Créateurs - sans rôle: Aman Mohammad Ziaiifar - Ingénierie Procédés Aliments
Francis Courtois - Ingénierie Procédés Aliments
Bertrand Heyd - Ingénierie Procédés Aliments
Gilles Trystram - Ingénierie Procédés Aliments
Détails de publication: Proceedings of the 10th international congress on engineering and food (ICEF 10)
Colloque: 10. international congress on engineering and food (ICEF 10)
Publications en série: Proceedings of the 10th international congress on engineering and food (ICEF 10)
Identifiants: 99148903209311
Unité académique: Démarche intégrée pour l'obtention d'aliments de qualité - QUALISUD
Langue: English
Type de ressource: Conference proceeding