A Study on the Convection of Liquid in the Cooking Pan and the Osmotic Pressure of Foods

The Japanese Journal of Nutrition and Dietetics
doi 10.5264/eiyogakuzashi.31.145
Full Text
Abstract

Available in full text

Date
Authors
Publisher

The Japanese Society of Nutrition and Dietetics

Related search

Study of the Changes in the Purine Content in Foods After Heat Cooking

GOUT AND NUCLEIC ACID METABOLISM
2018English

The Effect of Cooking on the Sodium and Potassium Content in Foods(Part 1)

The Japanese Journal of Nutrition and Dietetics
1974English

A Relationship Between Vapor Pressure and Viscosity of Liquid Foods.

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
1999English

Enthalpy of Vaporization for Liquid Foods Using the Data of Vapor Pressure.

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
1998English

The Effect of Osmotic Pressure on the Excitability of the Nerve

American Journal of Physiology-Legacy Content
1919English

The Extrusion Cooking Process for the Development of Functional Foods

2018English

The Relation Between the Osmotic Pressure and the Vapour Pressure in a Concentrated Solution

Proceedings of the Royal Society of London. Series A, Containing Papers of a Mathematical and Physical Character
1906English

On the Problem of Multivalued Pressure in the Theory of Convection

Journals of the Atmospheric Sciences
Atmospheric Science
1974English

Osmotic Pressure and the Theory of Solutions.

Nature
Multidisciplinary
1913English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy