THERMAL PROPERTIES OF RADISH AND ALFALFA SEEDS.
- Published in:
- Journal of Food Process Engineering, 2001, v. 24, n. 5, p. 291, doi. 10.1111/j.1745-4530.2001.tb00545.x
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- Publication type:
- Article
Works matching IS 01458876 AND DT 2001 AND VI 24 AND IP 5
Results: 4
1
2
DIFFUSION OF BEET DYE DURING ELECTRICAL AND CONVENTIONAL HEATING AT STEADY-STATE TEMPERATURE<sup>1</sup>.
- Published in:
- Journal of Food Process Engineering, 2001, v. 24, n. 5, p. 331, doi. 10.1111/j.1745-4530.2001.tb00547.x
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- Publication type:
- Article
3
APPLICATION OF WLF AND ARRHENIUS KINETICS TO RHEOLOGY OF SELECTED DARK-COLORED HONEY.
- Published in:
- Journal of Food Process Engineering, 2001, v. 24, n. 5, p. 341, doi. 10.1111/j.1745-4530.2001.tb00548.x
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- Publication type:
- Article
4
USE OF ABLATION TO DETERMINE THE CONVECTIVE HEAT TRANSFER COEFFICIENT IN TWO-PHASE FLOW.
- Published in:
- Journal of Food Process Engineering, 2001, v. 24, n. 5, p. 315, doi. 10.1111/j.1745-4530.2001.tb00546.x
- By:
- Publication type:
- Article