Work

Equivalent similarity numbers determination for describing the heat conduction process of meat products during baking

Year: 2025

Type: article

Source: Food Industry

DOI: 10.29141/2500-1922-2025-10-1-1

Authors: Marina Smagina, Denis Smagin

Institution: Belarusian State University of Food and Chemical Technologies

Language: English

Topic: Heat Transfer and Numerical Methods

Subfield: Computational Mechanics

Field: Engineering

Domain: Physical Sciences

Open Access status: closed

OpenAlex ID: W4408879368

FWCI:

Cites: 8

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Related to: 10