Evaluation of heat propagation through poultry in a reduced computational-cost model of contact cooking

Journal article

Peer reviewed

John F. Eberth, Jack A. Neal and Francisco C. Robles Hernandez

International journal of food science & technology, v 47(6), pp 1130-1137

Jun 2012

Additional Links

Chicken thermal processing

heat transfer constitutive models

model-based meat cooking

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6 citations in Scopus

Title: Evaluation of heat propagation through poultry in a reduced computational-cost model of contact cooking
Creators: John F. Eberth - University of Houston
Jack A. Neal - University of Houston
Francisco C. Robles Hernandez - University of Houston
Publication Details: International journal of food science & technology, v 47(6), pp 1130-1137
Publisher: Blackwell Publishing Ltd
Number of pages: 8
Resource Type: Journal article
Language: English
Academic Unit: School of Biomedical Engineering, Science, and Health Systems
Web of Science ID: WOS:000304086800004
Scopus ID: 2-s2.0-84861184287
Other Identifier: 991021902595004721

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