THE CONTINUOUS WOK - A NEW UNIT OPERATION IN INDUSTRIAL FOOD PROCESSES.
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- Journal of Food Process Engineering, 2002, v. 25, n. 5, p. 435, doi. 10.1111/j.1745-4530.2002.tb00576.x
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- Publication type:
- Article
Works matching IS 01458876 AND DT 2002 AND VI 25 AND IP 5
Results: 7
1
2
THERMO-PHYSICAL PROPERTIES OF SELECTED VEGETABLES AS INFLUENCED BY TEMPERATURE AND MOISTURE CONTENT.
- Published in:
- Journal of Food Process Engineering, 2002, v. 25, n. 5, p. 417, doi. 10.1111/j.1745-4530.2002.tb00575.x
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- Publication type:
- Article
3
EXPERIMENTAL EVALUATION OF THE PERFORMANCE OF VACUUM COOLING METHOD FOR LARGE COOKED MEAT JOINTS.
- Published in:
- Journal of Food Process Engineering, 2002, v. 25, n. 5, p. 455, doi. 10.1111/j.1745-4530.2002.tb00577.x
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- Publication type:
- Article
4
EFFECTS OF CONTROLLED MIXING ON THE RHEOLOGICAL PROPERTIES OF DEEP-FAT FRYING BATTERS AT DIFFERENT PERCENT SOLIDS.
- Published in:
- Journal of Food Process Engineering, 2002, v. 25, n. 5, p. 381, doi. 10.1111/j.1745-4530.2002.tb00572.x
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- Publication type:
- Article
5
MODELING AND OPTIMIZATION OF CONSTANT RETORT TEMPERATURE (CRT) THERMAL PROCESSING USING COUPLED NEURAL NETWORKS AND GENETIC ALGORITHMS.
- Published in:
- Journal of Food Process Engineering, 2002, v. 25, n. 5, p. 351, doi. 10.1111/j.1745-4530.2002.tb00571.x
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- Article
6
OIL POINT PRESSURE OF SOYBEAN.
- Published in:
- Journal of Food Process Engineering, 2002, v. 25, n. 5, p. 407, doi. 10.1111/j.1745-4530.2002.tb00574.x
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- Publication type:
- Article
7
THERMAL PROCESS EVALUATION OF RETORTABLE POUCHES FILLED WITH CONDUCTION HEATED FOOD.
- Published in:
- Journal of Food Process Engineering, 2002, v. 25, n. 5, p. 395, doi. 10.1111/j.1745-4530.2002.tb00573.x
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- Publication type:
- Article