Modelling oil absorption during post-frying cooling - II: Solution of the mathematical model, model testing and simulations

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dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.contributor.authorPyle, D. L.
dc.date.accessioned2021-07-21T13:11:47Z
dc.date.available2021-07-21T13:11:47Z
dc.date.issued2005
dc.fuente.origenBibliotecas UC
dc.identifier.doi10.1205/fbp.05114
dc.identifier.eissn1744-3571
dc.identifier.issn0960-3085
dc.identifier.scopusid2-s2.0-29244462057
dc.identifier.urihttps://doi.org/10.1205/fbp.05114
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/61052
dc.identifier.wosid233954400002
dc.information.autorucEscuela de ingeniería ; Bouchon Aguirre, Pedro Alejandro ; S/I ; 71999
dc.issue.numeroNo. 271
dc.language.isoen
dc.pagina.final272
dc.pagina.inicio261
dc.revistaFOOD AND BIOPRODUCTS PROCESSINGes_ES
dc.titleModelling oil absorption during post-frying cooling - II: Solution of the mathematical model, model testing and simulationses_ES
dc.typeartículo
dc.volumenVol. 83
sipa.codpersvinculados71999
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