Found: 11
Select item for more details and to access through your institution.
ELASTIC MODULUS of ORANGE JUICE ICE.
- Published in:
- Journal of Food Process Engineering, 1991, v. 14, n. 1, p. 1, doi. 10.1111/j.1745-4530.1991.tb00077.x
- By:
- Publication type:
- Article
A ONE-DIMENSIONAL STRESS PULSE PROPAGATION MODEL FOR CRYO-COMMINUTION of AGGLOMERATED GRANULES INTO INDIVIDUAL GRANULES.
- Published in:
- Journal of Food Process Engineering, 1991, v. 14, n. 1, p. 9, doi. 10.1111/j.1745-4530.1991.tb00078.x
- By:
- Publication type:
- Article
AVERAGE SPECIFIC CAKE RESISTANCE DETERMINED IN the PRESENCE of SEDIMENTATION to FILTRATION of STARCH SLURRY UNDER CONSTANT PRESSURE.
- Published in:
- Journal of Food Process Engineering, 1986, v. 9, n. 4, p. 265, doi. 10.1111/j.1745-4530.1987.tb00130.x
- By:
- Publication type:
- Article
CRYOGENIC SEPARATION of CITRUS FRUIT INTO INDIVIDUAL JUICE SACS.
- Published in:
- Journal of Food Process Engineering, 1986, v. 9, n. 3, p. 221, doi. 10.1111/j.1745-4530.1987.tb00127.x
- By:
- Publication type:
- Article
Factors Affecting Separation of Low Fat Flesh from Fatty Fish by Cryo-shattering.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1567, doi. 10.1111/j.1365-2621.1991.tb08642.x
- By:
- Publication type:
- Article
A CONTROL SYSTEM FOR ACHIEVING CORRECT HEAT STERILIZATION PROCESSES: A ONE-DIMENSIONAL APPROACH to PACKAGED CONDUCTION HEATING of FOODS.
- Published in:
- Journal of Food Processing & Preservation, 1991, v. 15, n. 2, p. 135, doi. 10.1111/j.1745-4549.1991.tb00161.x
- By:
- Publication type:
- Article
SOFTENING OF FISH BONE. II. EFFECT of ACETIC ACID ON SOFTENING RATE AND SOLUBILIZATION RATE OF ORGANIC MATTER FROM FISH BONE.
- Published in:
- Journal of Food Processing & Preservation, 1989, v. 13, n. 2, p. 123, doi. 10.1111/j.1745-4549.1989.tb00095.x
- By:
- Publication type:
- Article
A KINETIC MODEL FOR OXIDATION OF ASCORBIC ACID AND BETA-CAROTENE.
- Published in:
- Journal of Food Processing & Preservation, 1987, v. 11, n. 3, p. 197, doi. 10.1111/j.1745-4549.1987.tb00047.x
- By:
- Publication type:
- Article
SOFTENING OF FISH BONE. I. RELATION BETWEEN SOFTENING RATE AND SOLUBILIZATION RATE OF ORGANIC MATTER FROM FISH BONE.
- Published in:
- Journal of Food Processing & Preservation, 1987, v. 11, n. 4, p. 277, doi. 10.1111/j.1745-4549.1987.tb00054.x
- By:
- Publication type:
- Article
Effects of Ionic Substances on the Adsorption of Egg White Proteins to a Stainless Steel Surface.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 3, p. 467, doi. 10.1271/bbb.110747
- By:
- Publication type:
- Article
Temperature Effect on Pink Shrimp (Pandalus eous) Protein Adsorption onto a Stainless Steel Surface.
- Published in:
- Food Science & Technology Research, 2015, v. 21, n. 3, p. 341, doi. 10.3136/fstr.21.341
- By:
- Publication type:
- Article