Inactivation of Escherichia Coli 0157:H7 and Salmonella Enteritidis in Liquid Egg Using Continuous Pulsed Electric Field System.
- Published in:
- International Journal of Food Engineering, 2005, v. 1, n. 5, p. 1
- By:
- Publication type:
- Article
Works matching IS 15563758 AND DT 2005 AND VI 1 AND IP 5
Results: 9
1
2
Comparison of Technologies on Extracting and Concentrating Natural Vitamin E Using Supercritical CO<sub>2</sub>.
- Published in:
- International Journal of Food Engineering, 2005, v. 1, n. 5, p. 1
- By:
- Publication type:
- Article
3
Computer Simulation of On-Line Control of Thermal Sterilization of Canned Foods Subjected to Arbitrary Retort Temperature Deviations.
- Published in:
- International Journal of Food Engineering, 2005, v. 1, n. 5, p. 1, doi. 10.2202/1556-3758.1054
- By:
- Publication type:
- Article
4
An Improved and Efficient Method for the Extraction of Phycocyanin from Spirulina sp.
- Published in:
- International Journal of Food Engineering, 2005, v. 1, n. 5, p. 1, doi. 10.2202/1556-3758.1037
- By:
- Publication type:
- Article
5
Effect of Phosphate and Silica on the Rate of Crystallization of Sucrose.
- Published in:
- International Journal of Food Engineering, 2005, v. 1, n. 5, p. 1
- By:
- Publication type:
- Article
6
Desorption Isotherm of Mango Soy Fortified Yoghurt.
- Published in:
- International Journal of Food Engineering, 2005, v. 1, n. 5, p. 1, doi. 10.2202/1556-3758.1030
- By:
- Publication type:
- Article
7
Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, L. Merill) (2): Seleted Physical Properties.
- Published in:
- International Journal of Food Engineering, 2005, v. 1, n. 5, p. 1, doi. 10.2202/1556-3758.1028
- By:
- Publication type:
- Article
8
Modeling of the Equilibrium Moisture Content (EMC) of Tarragon (Artemisia Dracunculus L.).
- Published in:
- International Journal of Food Engineering, 2005, v. 1, n. 5, p. 1, doi. 10.2202/1556-3758.1025
- By:
- Publication type:
- Article
9
Effect of Process Conditions on Composition and Properties of Pectin and Apparent Viscosity of Sterilized and Concentrated Pulp of Tomatoes.
- Published in:
- International Journal of Food Engineering, 2005, v. 1, n. 5, p. 1, doi. 10.2202/1556-3758.1020
- By:
- Publication type:
- Article