𝔖 Bobbio Scriptorium
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MECHANICAL BEHAVIOUR OF COOKED MEAT UNDER SINUSOIDAL COMPRESSION

✍ Scribed by M. KAMOUN; J. CULIOLI


Book ID
111346155
Publisher
John Wiley and Sons
Year
1988
Tongue
English
Weight
761 KB
Volume
19
Category
Article
ISSN
0022-4901

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Mechanical Behaviour of Macadamia Nut un
✍ Gilberto C. Braga; Sandra M. Couto; Tetuo Hara; Jayme T.P. Almeida Neto πŸ“‚ Article πŸ“… 1999 πŸ› Elsevier Science 🌐 English βš– 162 KB

The operation of cracking Macadamia nuts is the most critical and delicate step for achieving high-quality kernels. The nuts, usually at high moisture content, are dried to a recommended moisture, before cracking, in a process that takes from 3 to 4 weeks at the expense of large energy consumption.