Simulation and Experimental Analysis of Transport Phenomena During the Thermal Processing of Meat Emulsion Products

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dc.contributor.authorSchaefer, Martinen_US
dc.date.accessioned2007-05-14T14:41:29Z
dc.date.available2007-05-14T14:41:29Z
dc.date.issued1995en_US
dc.descriptionUnder the supervision of Professors Sanford Klein, William Beckman, and John Mitchell; 175pp.en_US
dc.description.sponsorshipSponsored by the Oscar Mayer Foods Division of Kraft General Foods.en_US
dc.format.extent12801563 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypeapplication/pdfen_US
dc.identifier.citationSchaefer, Martin (1995). Simulation and Experimental Analysis of Transport Phenomena During the Thermal Processing of Meat Emulsion Products. Doctoral Dissertation, University of Wisconsin-Madison.en_US
dc.identifier.urihttp://digital.library.wisc.edu/1793/7820
dc.publisherUniversity of Wisconsin-Madisonen_US
dc.subjectThesis (Ph.D.)--University of Wisconsin--Madison, 1995.en_US
dc.subjectDissertations Academic Mechanical Engineering.en_US
dc.subjectUniversity of Wisconsin--Madison. College of Engineering.en_US
dc.titleSimulation and Experimental Analysis of Transport Phenomena During the Thermal Processing of Meat Emulsion Productsen_US

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