Modelling oil absorption during post-frying cooling - I: Model development
dc.contributor.author | Bouchon Aguirre, Pedro Alejandro | |
dc.contributor.author | Pyle, D. L. | |
dc.date.accessioned | 2021-07-21T13:11:47Z | |
dc.date.available | 2021-07-21T13:11:47Z | |
dc.date.issued | 2005 | |
dc.fuente.origen | Bibliotecas UC | |
dc.identifier.doi | 10.1205/fbp.05115 | |
dc.identifier.eissn | 1744-3571 | |
dc.identifier.issn | 0960-3085 | |
dc.identifier.scopusid | 2-s2.0-29244470864 | |
dc.identifier.uri | https://doi.org/10.1205/fbp.05115 | |
dc.identifier.uri | https://repositorio.uc.cl/handle/11534/61051 | |
dc.identifier.wosid | 233954400001 | |
dc.information.autoruc | Escuela de ingeniería ; Bouchon Aguirre, Pedro Alejandro ; S/I ; 71999 | |
dc.language.iso | en | |
dc.pagina.final | 260 | |
dc.pagina.inicio | 253 | |
dc.revista | FOOD AND BIOPRODUCTS PROCESSING | es_ES |
dc.title | Modelling oil absorption during post-frying cooling - I: Model development | es_ES |
dc.type | artículo | |
dc.volumen | Vol. 83 | |
sipa.codpersvinculados | 71999 |