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Advances in Deep-Fat Frying of Foods
2008Introduction, Serpil Sahin and Servet Gulum Sumnu Heat and Mass Transfer During Frying, Nawel Achir, Olivier Vitrac, and Gilles Trystram Chemistry of Frying, Joaquin Velasco, Susana Marmesat, and M. Carmen Dobarganes Quality of Frying Oil, Stavros Lalas Kinetics of Quality Changes During Frying, Franco Pedreschi and Rommy N.
openaire +1 more source
Deep neural networks for the evaluation and design of photonic devices
Nature Reviews Materials, 2020Jiaqi Jiang +2 more
exaly

