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Effects of Placement Conditions on the Internal Temperature Change after Oven Heating of Meat and Poultry
[in Japanese]
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Research committee on heating for cookery Remaining heat research team
,
Takasaki Sadako
,
Abe Yoshiko
,
Ishiwata Kimiko
,
Nakamura Keiko
,
Hara Tomoko
,
Matsuda Yasuko
,
Yamagata Junko
,
Iyota Hiroyuki
,
Sugiyama Kuniko
,
Shibukawa Shoko
… さらに,簡略化した伝熱モデルを用いた数値計算により余熱を含めたオーブン加熱における肉中心部の75℃保持時間の予測を試みた。 …
Journal of cookery science of Japan 44(4), 277-285, 2011-08-05
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