OPTIMIZATION OF QUALITY RETENTION IN CONDUCTION_HEATING FOODS OF CONICAL SHAPE<sup>1</sup>

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dc.contributor.authorP. PORNCHALOEMPONG
dc.contributor.authorM.O. BALABAN
dc.contributor.authorA.A. TEIXEIRA
dc.contributor.authorK.V. CHAU
dc.date.accessioned2025-07-21T05:47:32Z
dc.date.issued2003-01-01
dc.identifier.doi10.1111/j.1745-4530.2003.tb00651.x
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/407
dc.subjectFrustum
dc.subjectRetort
dc.subject.classificationFood Drying and Modeling
dc.titleOPTIMIZATION OF QUALITY RETENTION IN CONDUCTION_HEATING FOODS OF CONICAL SHAPE<sup>1</sup>
dc.typeArticle

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