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<record>
  <contributors>
    <authors>
      <author>Hernández-Alhambra, E.</author>
      <author>Guiu, P.</author>
      <author>Ferrer-Mairal, A.</author>
      <author>Martínez, M.A.</author>
      <author>Calvo, B.</author>
      <author>Grasa, J.</author>
      <author>Salvador, M.L.</author>
    </authors>
  </contributors>
  <titles>
    <title>FEM modeling of hamburger pan cooking: Fat content influence and neural network-based prediction of fat loss</title>
    <secondary-title/>
  </titles>
  <doi>10.1016/j.crfs.2026.101327</doi>
  <pages/>
  <volume/>
  <number/>
  <dates>
    <year>2026</year>
    <pub-dates>
      <date>2026</date>
    </pub-dates>
  </dates>
  <abstract/>
</record>

</records>
</xml>