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Combined CFD and experimental approach for determination of the surface heat transfer coefficient during thermal processing of eggs

(2003) JOURNAL OF FOOD SCIENCE. 68(3). p.943-951
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Chicago
Denys, Siegfried, Jan Pieters, and Koen Dewettinck. 2003. “Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of Eggs.” Journal of Food Science 68 (3): 943–951.
APA
Denys, S., Pieters, J., & Dewettinck, K. (2003). Combined CFD and experimental approach for determination of the surface heat transfer coefficient during thermal processing of eggs. JOURNAL OF FOOD SCIENCE, 68(3), 943–951.
Vancouver
1.
Denys S, Pieters J, Dewettinck K. Combined CFD and experimental approach for determination of the surface heat transfer coefficient during thermal processing of eggs. JOURNAL OF FOOD SCIENCE. INST FOOD TECHNOLOGISTS; 2003;68(3):943–51.
MLA
Denys, Siegfried, Jan Pieters, and Koen Dewettinck. “Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of Eggs.” JOURNAL OF FOOD SCIENCE 68.3 (2003): 943–951. Print.
@article{219528,
  author       = {Denys, Siegfried and Pieters, Jan and Dewettinck, Koen},
  issn         = {0022-1147},
  journal      = {JOURNAL OF FOOD SCIENCE},
  language     = {eng},
  number       = {3},
  pages        = {943--951},
  publisher    = {INST FOOD TECHNOLOGISTS},
  title        = {Combined CFD and experimental approach for determination of the surface heat transfer coefficient during thermal processing of eggs},
  volume       = {68},
  year         = {2003},
}

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