منابع مشابه
Fried Chicken Bucket Processes
Chinese restaurant processes are useful hierarchical models; however, they make certain assumptions on finiteness that may not be appropriate for modeling some phenomena. Therefore, we introduce fried chicken bucket processes (FCBP) that involve different sampling methods. We also introduce spork notation as a simple way of representing this model.
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Food deep frying induces several changes in both chemical and physical properties of the different components, including protein denaturation, starch gelatinization, water vaporization and crust formation [2,3], and foods normally absorb great amounts of oil during cooking. Thus, during the last ten years, there has been an increased interest in the scientific community to investigate new ways ...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1972
ISSN: 0032-5791
DOI: 10.3382/ps.0511215