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Energy and exergy analysis of induction-assisted batch processing in food production: a case study—strawberry jam production

Crossref DOI link: https://doi.org/10.1007/s10973-019-08931-0

Published Online: 2019-11-02

Published Print: 2020-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Başaran, Anıl

Yilmaz, Tuncay

Çivi, Can https://orcid.org/0000-0002-5302-9072
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Text and Data Mining valid from 2019-11-02

Version of Record valid from 2019-11-02
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Article History

Received: 1 February 2019

Accepted: 18 October 2019

First Online: 2 November 2019