Lynn J. Hubbard

Farkas, B. E., & Hubbard, L. J. (2000). Analysis of convective heat transfer during immersion frying. DRYING TECHNOLOGY, 18(6), 1269–1285. https://doi.org/10.1080/07373930008917776

Hubbard, L. J., & Farkas, B. E. (2000). Influence of oil temperature on convective heat transfer during immersion frying. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 24(2), 143–162. https://doi.org/10.1111/j.1745-4549.2000.tb00410.x

Hubbard, L. J., & Farkas, B. E. (1999). A method for determining the convective heat transfer coefficient during immersion frying. JOURNAL OF FOOD PROCESS ENGINEERING, 22(3), 201–214. https://doi.org/10.1111/j.1745-4530.1999.tb00481.x