HIGHLIGHTS
- who: Richard Rocca-Poliménia and colleagues from the Paris-Saclay, Massy, France have published the Article: Continuous measurement of contact heat ux during minced meat grilling, in the Journal: (JOURNAL)
- what: The aim of this study was therefore to adapt, to measure precisely the contact heat transfer between a pan and a minced meat block, an original experimental device developed by Cernela et_al and precisely described in the following section. To meet the objectives of the model detailed above, transport phenomena within the product were described using an approach as simple and robust as . . .
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