Transient heat modeling for non-destructive assessment of boiled eggs

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dc.contributor.authorWoranitta Sahachairungrueng
dc.contributor.authorPasika Tonpho
dc.contributor.authorMungkarej Veeradechakul
dc.contributor.authorThitirat Rosnim
dc.contributor.authorAnthony Keith Thompson
dc.contributor.authorAnupun Terdwongworakul
dc.contributor.authorSontisuk Teerachaichayut
dc.date.accessioned2026-05-08T19:16:55Z
dc.date.issued2023-5-17
dc.identifier.doi10.1007/s00231-023-03375-7
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/15769
dc.publisherHeat and Mass Transfer
dc.subjectFood Drying and Modeling
dc.subjectSpectroscopy and Chemometric Analyses
dc.subjectMeat and Animal Product Quality
dc.titleTransient heat modeling for non-destructive assessment of boiled eggs
dc.typeArticle

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