"Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers" by Oroszvári B.K., Rocha C.S., Sjöholm I. & Tornberg E. [Journal of Food Engineering 74 (2006) 1-12]

1. del Moral, F.G.
2. O'Valle, F.
3. del Moral, R.G.