The heat pipe and its potential for enhancing the cooking and cooling of meat joints

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9 Citations (Scopus)

Translated title of the contribution	The heat pipe and its potential for enhancing the cooking and cooling of meat joints
Original language	English
Pages (from-to)	419 - 423
Journal	International Journal of Food Science and Technology
Volume	40
Publication status	Published - 2005

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@article{41cb1c7b2576436e96157bbe7cc38244,

title = "The heat pipe and its potential for enhancing the cooking and cooling of meat joints",

author = "C James and M Araujo and A Carvalho and SJ James",

year = "2005",

language = "English",

volume = "40",

pages = "419 -- 423",

journal = "International Journal of Food Science and Technology",

issn = "1365-2621",

publisher = "Oxford University Press",

}

TY - JOUR

T1 - The heat pipe and its potential for enhancing the cooking and cooling of meat joints

AU - James, C

AU - Araujo, M

AU - Carvalho, A

AU - James, SJ

PY - 2005

Y1 - 2005

M3 - Article (Academic Journal)

SN - 1365-2621

VL - 40

SP - 419

EP - 423

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

ER -