Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
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Occurrence of Macroscopic Changes in Foodstuffs Due to the Thermal
Conduction during a Variety of Heating Procedures
Keiko NAGAO
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Keywords: thermal conduction, thermal diffusivity, heating procedures, retardation phenomenon, food model, cracking mechanism
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2007 Volume 58 Issue 9 Pages 541-551

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© 2007 The Japan Society of Home Economics
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