MOISTURE LOSS AS RELATED TO HEATING UNIFORMITY IN MICROWAVE PROCESSING OF SOLID FOODS.
- Published in:
- Journal of Food Process Engineering, 1999, v. 22, n. 5, p. 367, doi. 10.1111/j.1745-4530.1999.tb00492.x
- By:
- Publication type:
- Article
Works matching IS 01458876 AND DT 1999 AND VI 22 AND IP 5
Results: 5
1
2
EFFECT OF DIFFERENT PASTEURIZATION CONDITIONS ON ENZYME INACTIVATION OF ORANGE JUICE IN PILOT-SCALE EXPERIMENTS<sup>1</sup>.
- Published in:
- Journal of Food Process Engineering, 1999, v. 22, n. 5, p. 395, doi. 10.1111/j.1745-4530.1999.tb00494.x
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- Publication type:
- Article
3
CRISPBREAD QUALITY EVALUATION BASED ON FUSION OF INFORMATION FROM THE SENSOR ANALOGIES TO THE HUMAN OLFACTORY, AUDITORY AND TACTILE SENSES.
- Published in:
- Journal of Food Process Engineering, 1999, v. 22, n. 5, p. 337, doi. 10.1111/j.1745-4530.1999.tb00490.x
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- Publication type:
- Article
4
CLARIFICATION OF EGG YOLK SUSPENSION FOR THE PRODUCTION OF N-ACETYLNEURAMINIC ACID.
- Published in:
- Journal of Food Process Engineering, 1999, v. 22, n. 5, p. 359, doi. 10.1111/j.1745-4530.1999.tb00491.x
- By:
- Publication type:
- Article
5
MATHEMATICAL MODEL TO PREDICT YIELD LOSS OF MEDIUM AND LARGE TIGER SHRIMP ( PENAEUS MONODON) DURING COOKING.
- Published in:
- Journal of Food Process Engineering, 1999, v. 22, n. 5, p. 383, doi. 10.1111/j.1745-4530.1999.tb00493.x
- By:
- Publication type:
- Article