Open AccessA kinetic model to simulate the effect of cooking time-temperature on the gastric digestion of meat
Author(s) -
Alain Kondjoyan,
Jean-Dominique Daudin,
Stéphane Portanguen,
Laurent Aubry,
Véronique Santé-Lhoutellier
Publication year - 2014
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - kinetic energy , digestion (alchemy) , chemistry , food science , computer science , environmental science , biological system , thermodynamics , chromatography , physics , biology , quantum mechanics