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Please use this identifier to cite or link to this item: http://hdl.handle.net/1813/10642
Title: Modelling Heat Transfer and Heterocyclic Amines Formation in Meat Patties during Frying
Authors: Ngadi, M. O.
Hwang, D-K.
Keywords: Agricultural Engineering
Issue Date: Aug-2007
Publisher: International Commission of Agricultural Engineering
Abstract: This 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.
Description: Rosana G. Moreira, Editor-in-Chief; Texas A&M University
URI: http://hdl.handle.net/1813/10642
ISSN: 1682-1130
Appears in Collections:CIGR E-Journal Volume 9

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