Moisture loss and shrinkage of chicken meat during cooking

W. Dijkstra, Technische Universiteit Eindhoven (TUE). Stan Ackermans Instituut. Mathematics for Industry (MI)

Research output: Thesis › EngD Thesis

Original language	English
Qualification	Doctor of Philosophy
Awarding Institution
Supervisors/Advisors	van de Ven, A.A.F. (Fons), Supervisor Sman, van der, R.G.M., External supervisor, External person
Award date	1 Jan 2004
Place of Publication	Eindhoven
Publisher	Technische Universiteit Eindhoven. Stan Ackermans Instituut
Print ISBNs	90-444-0205-6
Publication status	Published - 2004

Eindverslag

Cite this

@phdthesis{f70a691e5d264563bcb42bb351cf1ac6,

title = "Moisture loss and shrinkage of chicken meat during cooking",

author = "W. Dijkstra and {Technische Universiteit Eindhoven (TUE). Stan Ackermans Instituut. Mathematics for Industry (MI)}",

note = "Eindverslag",

year = "2004",

language = "English",

isbn = "90-444-0205-6",

publisher = "Technische Universiteit Eindhoven. Stan Ackermans Instituut",

}