Heat and mass transfer during frying - Archive ouverte HAL
Chapitre D'ouvrage Année : 2008

Heat and mass transfer during frying

Nawel Achir
Olivier Vitrac
Gilles Trystram

Résumé

Heat and mass transfer during frying
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Dates et versions

hal-01600984 , version 1 (02-10-2017)

Identifiants

  • HAL Id : hal-01600984 , version 1
  • PRODINRA : 384458

Citer

Nawel Achir, Olivier Vitrac, Gilles Trystram. Heat and mass transfer during frying. Advances in Deep-Fat Frying of Foods, CRC Press, 310 p., 2008, Contemporary Food Engineering, 978-1-420-05558-0. ⟨hal-01600984⟩
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