Modelling Heat Transfer and Heterocyclic Amines Formation in Meat Patties during Frying

Abstract

Rosana G. Moreira, Editor-in-Chief; Texas A&M UniversityThis is a paper from International Commission of Agricultural Engineering (CIGR, Commission Internationale du Genie Rural) E-Journal Volume 9 (2007): Modelling Heat Transfer and Heterocyclic Amines Formation in Meat Patties during Frying. Manuscript FP 04 004. Vol. IX. August, 2007