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Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

Leentje Braeckman UGent, Frederik Ronsse UGent, Pamela Cueva-Hidalgo and Jan Pieters UGent (2009) JOURNAL OF FOOD ENGINEERING. 93(4). p.437-443
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
INSTRUMENTAL QUALITY, BEEF PATTIES, MASS-TRANSFER, CONVECTION COOKING, HEAT-TRANSFER, Hamburger, Heat and mass transfer, Cooking, Grilling, Colour, Texture, TEMPERATURE, PORK, YIELD, BEEFBURGERS, LOSSES
journal title
JOURNAL OF FOOD ENGINEERING
J. Food Eng.
volume
93
issue
4
pages
437 - 443
Web of Science type
Article
Web of Science id
000266125100010
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.313 (2009)
JCR rank
17/117 (2009)
JCR quartile
1 (2009)
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2009.02.009
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
505083
handle
http://hdl.handle.net/1854/LU-505083
date created
2009-02-24 15:35:10
date last changed
2012-10-26 11:07:18
@article{505083,
  author       = {Braeckman, Leentje and Ronsse, Frederik and Cueva-Hidalgo, Pamela and Pieters, Jan},
  issn         = {0260-8774},
  journal      = {JOURNAL OF FOOD ENGINEERING},
  keyword      = {INSTRUMENTAL QUALITY,BEEF PATTIES,MASS-TRANSFER,CONVECTION COOKING,HEAT-TRANSFER,Hamburger,Heat and mass transfer,Cooking,Grilling,Colour,Texture,TEMPERATURE,PORK,YIELD,BEEFBURGERS,LOSSES},
  language     = {eng},
  number       = {4},
  pages        = {437--443},
  title        = {Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2009.02.009},
  volume       = {93},
  year         = {2009},
}

Chicago
Braeckman, Leentje, Frederik Ronsse, Pamela Cueva-Hidalgo, and Jan Pieters. 2009. “Influence of Combined IR-grilling and Hot Air Cooking Conditions on Moisture and Fat Content, Texture and Colour Attributes of Meat Patties.” Journal of Food Engineering 93 (4): 437–443.
APA
Braeckman, Leentje, Ronsse, F., Cueva-Hidalgo, P., & Pieters, J. (2009). Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties. JOURNAL OF FOOD ENGINEERING, 93(4), 437–443.
Vancouver
1.
Braeckman L, Ronsse F, Cueva-Hidalgo P, Pieters J. Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties. JOURNAL OF FOOD ENGINEERING. 2009;93(4):437–43.
MLA
Braeckman, Leentje, Frederik Ronsse, Pamela Cueva-Hidalgo, et al. “Influence of Combined IR-grilling and Hot Air Cooking Conditions on Moisture and Fat Content, Texture and Colour Attributes of Meat Patties.” JOURNAL OF FOOD ENGINEERING 93.4 (2009): 437–443. Print.