MODELING OF TEMPERATURE PROFILES UNDER CONTINUOUS TUBE-FLOW MICROWAVE AND STEAM HEATING CONDITIONS.
- Published in:
- Journal of Food Process Engineering, 2000, v. 23, n. 1, p. 1, doi. 10.1111/j.1745-4530.2000.tb00501.x
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- Publication type:
- Article
Works matching IS 01458876 AND DT 2000 AND VI 23 AND IP 1
Results: 4
1
2
USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION - A REVIEW.
- Published in:
- Journal of Food Process Engineering, 2000, v. 23, n. 1, p. 25, doi. 10.1111/j.1745-4530.2000.tb00502.x
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- Publication type:
- Article
3
MICROBIAL, CHEMICAL AND PHYSICAL CHANGES IN CHILL WATER TREATED WITH ELECTROCHEMICAL METHOD.
- Published in:
- Journal of Food Process Engineering, 2000, v. 23, n. 1, p. 57, doi. 10.1111/j.1745-4530.2000.tb00503.x
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- Publication type:
- Article
4
THERMAL PROPERTIES OF SHRIMPS, FRENCH TOASTS AND BREADING.
- Published in:
- Journal of Food Process Engineering, 2000, v. 23, n. 1, p. 73, doi. 10.1111/j.1745-4530.2000.tb00504.x
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- Publication type:
- Article