dc.contributor.author | Genc, S. | |
dc.contributor.author | Hepbasli, A. | |
dc.date.accessioned | 2021-01-25T19:34:32Z | |
dc.date.available | 2021-01-25T19:34:32Z | |
dc.date.issued | 2015 | |
dc.identifier | 10.1080/07373937.2014.994066 | |
dc.identifier.issn | 0737-3937 | |
dc.identifier.uri | https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/7976 | |
dc.description.abstract | Frying is a common and popular cooking method, which has been widely used in food manufacturing, though it is a very energy-intensive process. Energy analysis has been commonly used to assess the performance of fryers. In this study, we attempted to exerg | |
dc.language.iso | English | |
dc.publisher | TAYLOR & FRANCIS INC | |
dc.title | Performance Assessment of a Potato Crisp Frying Process | |
dc.type | Article | |
dc.relation.firstpage | 865 | |
dc.relation.lastpage | 875 | |
dc.relation.volume | 33 | |
dc.relation.issue | 7 | |
dc.description.woscategory | Engineering, Chemical; Engineering, Mechanical | |
dc.description.wosresearcharea | Engineering | |
dc.identifier.wosid | WOS:000354046200010 | |