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New theoretical and methodological aspects of the organization of water-resources management

✍ Scribed by V. S. Kravchuk


Book ID
105212705
Publisher
Springer
Year
1994
Tongue
English
Weight
247 KB
Volume
28
Category
Article
ISSN
1570-1468

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## Abstract The deep‐frying process, normally carried out at 140–200β€…Β°C, is a very complex system due to the combination of heat and mass transfer between food and frying medium. The system becomes more complicated as the frying operation proceeds, because the composition of the food being fried an