Found: 6
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Ohmic Heating Behaviour of Cabbage and Daikon Radish.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 430, doi. 10.1007/s11947-015-1622-9
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- Article
Compression Heating and Temperature Control for High-Pressure Destruction of Bacterial Spores: An Experimental Method for Kinetics Evaluation.
- Published in:
- Food & Bioprocess Technology, 2010, v. 3, n. 1, p. 71, doi. 10.1007/s11947-008-0057-y
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- Article
Acid Diffusion in Solid Foods.
- Published in:
- International Journal of Food Engineering, 2012, v. 8, n. 4, p. -1, doi. 10.1515/1556-3758.1300
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- Article
Electrical Conductivity of Cabbage and Daikon Radish as Affected by Electrical Voltage, Frequency, Salt Concentration and Temperature.
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- Journal of Food Process Engineering, 2017, v. 40, n. 1, p. n/a, doi. 10.1111/jfpe.12315
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- Article
Modelling of cooking-cooling processes for meat and poultry products.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 4, p. 673, doi. 10.1111/j.1365-2621.2006.01508.x
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- Publication type:
- Article
EFFECT of SALT and CITRIC ACID ON ELECTRICAL CONDUCTIVITIES and OHMIC HEATING of VISCOUS LIQUIDS.
- Published in:
- Journal of Food Processing & Preservation, 2000, v. 24, n. 5, p. 389, doi. 10.1111/j.1745-4549.2000.tb00427.x
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- Article