INACTIVATION OF STAPHYLOCOCCUS AUREUS EXPOSED TO DENSE-PHASE CARBON DIOXIDE IN A BATCH SYSTEM.
- Published in:
- Journal of Food Process Engineering, 2009, v. 32, n. 1, p. 17, doi. 10.1111/j.1745-4530.2007.00198.x
- By:
- Publication type:
- Article
Works matching IS 01458876 AND DT 2009 AND VI 32 AND IP 1
Results: 9
1
2
THIN-LAYER INFRARED RADIATION DRYING OF RED PEPPER SLICES.
- Published in:
- Journal of Food Process Engineering, 2009, v. 32, n. 1, p. 1, doi. 10.1111/j.1745-4530.2007.00195.x
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- Publication type:
- Article
3
CONVECTIVE DRYING OF PUMPKIN: INFLUENCE OF PRETREATMENT AND DRYING TEMPERATURE.
- Published in:
- Journal of Food Process Engineering, 2009, v. 32, n. 1, p. 88, doi. 10.1111/j.1745-4530.2007.00200.x
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- Publication type:
- Article
4
ADSORPTION CHARACTERISTICS OF CROCIN IN THE EXTRACT OF GARDENIA FRUITS ( GARDENIA JASMINOIDES ELLIS) ON MACROPOROUS RESINS.
- Published in:
- Journal of Food Process Engineering, 2009, v. 32, n. 1, p. 35, doi. 10.1111/j.1745-4530.2007.00201.x
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- Publication type:
- Article
5
HIGH HYDROSTATIC PRESSURE EXTRACTION OF SALIDROSIDE FROM RHODIOLA SACHALINENSIS.
- Published in:
- Journal of Food Process Engineering, 2009, v. 32, n. 1, p. 53, doi. 10.1111/j.1745-4530.2007.00202.x
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- Publication type:
- Article
6
THIN-LAYER DRYING OF SPINACH LEAVES IN A CONVECTIVE DRYER.
- Published in:
- Journal of Food Process Engineering, 2009, v. 32, n. 1, p. 112, doi. 10.1111/j.1745-4530.2007.00205.x
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- Publication type:
- Article
7
TEXTURAL CHARACTERISTICS OF FIVE MICROORGANISMS FOR RAPID DETECTION USING IMAGE PROCESSING.
- Published in:
- Journal of Food Process Engineering, 2009, v. 32, n. 1, p. 126, doi. 10.1111/j.1745-4530.2007.00207.x
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- Publication type:
- Article
8
ENHANCEMENT OF ANTIMICROBIAL ACTIVITIES BY THE FOOD-GRADE MONOLAURIN MICROEMULSION SYSTEM.
- Published in:
- Journal of Food Process Engineering, 2009, v. 32, n. 1, p. 104, doi. 10.1111/j.1745-4530.2007.00209.x
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- Publication type:
- Article
9
OPTIMIZATION OF MANUFACTURE OF ALMOND PASTE COOKIES USING RESPONSE SURFACE METHODOLOGY.
- Published in:
- Journal of Food Process Engineering, 2009, v. 32, n. 1, p. 64, doi. 10.1111/j.1745-4530.2007.00203.x
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- Publication type:
- Article