Ads
-
Related paper
- THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT
- Microstructural characteristics of beef for treatment with detergent and disinfectants
- KINETIC OF CHLOROPHYLL DEGRADATION AND COLOR CHANGE IN BITTER GOURD DURING HEAT TREATMENT
- Study of the Impact of the Treatment Period on the Surface Characteristics of Nitinol Heat-Activated Orthodontic Wires
- Bio-filters Application for Treatment of Volatile Organic Compounds and Odor
- TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES
- ANALYSIS OF EFFECTS OF HEAT TREATMENT PROCEDURES ON CHARACTERISTICS OF IRON
- Study of qualitative characteristics of burgers from beef partially replaced by truffle during different storage periods
- Numerical Study on Convective Heat Transfer Characteristics of Single and Hybrid Nanofluids Flow Through Rectangular Conduits Under Turbulent Flow with Uniform Heat Flux
- A COMPARATIVE STUDY OF FLOW AND HEAT TRANSFER CHARACTERISTICS OF STAGGERED AND IN-LINE CROSS-FLOW TUBE-TYPE HEAT EXCHANGERS, PART II: THE FINITE ELEMENT ANALYSIS