EXPERIMENTAL INVESTIGATION OF DRYING KINETICS OF CHERRY LAUREL.
- Published in:
- Journal of Food Process Engineering, 2008, v. 31, n. 3, p. 398, doi. 10.1111/j.1745-4530.2007.00159.x
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- Publication type:
- Article
Works matching IS 01458876 AND DT 2008 AND VI 31 AND IP 3
Results: 9
1
2
DRYING CHARACTERISTICS AND DRYING QUALITY OF KIDNEY BEANS USING A TWO-STAGE MICROWAVE PROCESS.
- Published in:
- Journal of Food Process Engineering, 2008, v. 31, n. 3, p. 413, doi. 10.1111/j.1745-4549.2007.00170.x
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- Publication type:
- Article
3
A STATISTICAL APPROACH TO PREDICT THE STERILIZATION VALUE FOR CANNED OLIVES.
- Published in:
- Journal of Food Process Engineering, 2008, v. 31, n. 3, p. 299, doi. 10.1111/j.1745-4549.2007.00197.x
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- Publication type:
- Article
4
SPLITTING AND BREAKING OF PISTACHIO NUTS WITH STRIKING AND HEATING.
- Published in:
- Journal of Food Process Engineering, 2008, v. 31, n. 3, p. 317, doi. 10.1111/j.1745-4549.2007.00199.x
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- Publication type:
- Article
5
COMPARATIVE PERFORMANCE OF PRECOOLING METHODS FOR THE STORAGE OF MANGOES ( MANGIFERA INDICA L. CV. AMRAPALI).
- Published in:
- Journal of Food Process Engineering, 2008, v. 31, n. 3, p. 354, doi. 10.1111/j.1745-4549.2007.00171.x
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- Publication type:
- Article
6
EXERGETIC ASSESSMENT OF DRYING OF MINT LEAVES IN A HEAT PUMP DRYER.
- Published in:
- Journal of Food Process Engineering, 2008, v. 31, n. 3, p. 281, doi. 10.1111/j.1745-4530.2007.00155.x
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- Publication type:
- Article
7
SUBCRITICAL WATER EXTRACTION OF CAFFEINE FROM BLACK TEA LEAF OF IRAN.
- Published in:
- Journal of Food Process Engineering, 2008, v. 31, n. 3, p. 330, doi. 10.1111/j.1745-4530.2007.00156.x
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- Publication type:
- Article
8
PRODUCT-COOLING LOAD AND MOISTURE LOSS UNDER DIFFERENT LOADING PATTERNS AND COOLING RATES OF POTATOES IN COLD STORAGE.
- Published in:
- Journal of Food Process Engineering, 2008, v. 31, n. 3, p. 339, doi. 10.1111/j.1745-4530.2007.00157.x
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- Publication type:
- Article
9
PHYSICOCHEMICAL CHANGES OF SARDINES ( SARDINA PILCHARDUS) AT –18C AND FUNCTIONAL PROPERTIES OF KAMABOKO GELS ENHANCED WITH Ca<sup>2+</sup> IONS AND MTGase.
- Published in:
- Journal of Food Process Engineering, 2008, v. 31, n. 3, p. 372, doi. 10.1111/j.1745-4530.2007.00158.x
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- Publication type:
- Article