CORRELATING SHRINKAGE WITH YIELD, WATER CONTENT AND TEXTURE OF PORK HAM BY COMPUTER VISION.
- Published in:
- Journal of Food Process Engineering, 2005, v. 28, n. 3, p. 219, doi. 10.1111/j.1745-4530.2005.00408.x
- By:
- Publication type:
- Article
Works matching IS 01458876 AND DT 2005 AND VI 28 AND IP 3
Results: 4
1
2
WEIGHT LOSS OF PRECOOKED CHICKEN BREAST COOLED BY VACUUM APPLICATION.
- Published in:
- Journal of Food Process Engineering, 2005, v. 28, n. 3, p. 299, doi. 10.1111/j.1745-4530.2005.00419.x
- By:
- Publication type:
- Article
3
ELECTROLYZED WATER AND ITS CORROSIVENESS ON VARIOUS SURFACE MATERIALS COMMONLY FOUND IN FOOD PROCESSING FACILITIES.
- Published in:
- Journal of Food Process Engineering, 2005, v. 28, n. 3, p. 247, doi. 10.1111/j.1745-4530.2005.00424.x
- By:
- Publication type:
- Article
4
LIMPNESS OF FRIED POTATO SLABS DURING POST-FRYING PERIOD.
- Published in:
- Journal of Food Process Engineering, 2005, v. 28, n. 3, p. 265, doi. 10.1111/j.1745-4530.2005.00477.x
- By:
- Publication type:
- Article