Works matching IS 01458876 AND DT 1999 AND VI 22 AND IP 2
Results: 6
GLASS TRANSITION TEMPERATURE (T<sub>g</sub>) AND WATER ACTIVITY (a<sub>w</sub>) OF DEHYDRATED APPLE PRODUCTS.
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- Journal of Food Process Engineering, 1999, v. 22, n. 2, p. 91, doi. 10.1111/j.1745-4530.1999.tb00473.x
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OPTIMAL GRINDING CHARACTERISTICS OF BLACK PEPPER FOR ESSENTIAL OIL YIELD.
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- Journal of Food Process Engineering, 1999, v. 22, n. 2, p. 161, doi. 10.1111/j.1745-4530.1999.tb00478.x
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THERMAL DESIGN PROCESS FOR ACIDIFIED CANNED PAPAYA ( Carica papaya L.) PULP.
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- Journal of Food Process Engineering, 1999, v. 22, n. 2, p. 103, doi. 10.1111/j.1745-4530.1999.tb00474.x
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APPARENT THERMAL CONDUCTIVITY, WATER CONTENT, DENSITY, AND POROSITY OF THERMALLY-PROCESSED GROUND CHICKEN PATTIES<sup>1</sup>.
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- Journal of Food Process Engineering, 1999, v. 22, n. 2, p. 129, doi. 10.1111/j.1745-4530.1999.tb00476.x
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- Article
STUDIES ON THE EFFECT OF TEMPERATURE ON THE MOISTURE SORPTION CHARACTERISTICS OF POTATOES.
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- Journal of Food Process Engineering, 1999, v. 22, n. 2, p. 113, doi. 10.1111/j.1745-4530.1999.tb00475.x
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DEVELOPMENT OF A QUANTITATIVE VIDEO-BASED VISUALIZATION METHOD TO CHARACTERIZE THE FLOW BEHAVIOR OF FOOD PARTICULATES IN A MODEL CONTINUOUS ASEPTIC STERILIZER<sup>3</sup>.
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- Journal of Food Process Engineering, 1999, v. 22, n. 2, p. 141, doi. 10.1111/j.1745-4530.1999.tb00477.x
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- Article