Quality and Energy Evaluation in Meat Cooking.
- Published in:
- Food Engineering Reviews, 2016, v. 8, n. 4, p. 435, doi. 10.1007/s12393-016-9143-5
- By:
- Publication type:
- Article
Works matching IS 18667910 AND DT 2016 AND VI 8 AND IP 4
Results: 6
1
2
High Pressure Processing Effects on Lipids Thermophysical Properties and Crystallization Kinetics.
- Published in:
- Food Engineering Reviews, 2016, v. 8, n. 4, p. 393, doi. 10.1007/s12393-016-9144-4
- By:
- Publication type:
- Article
3
Conventional and Emerging Combination Technologies for Food Processing.
- Published in:
- Food Engineering Reviews, 2016, v. 8, n. 4, p. 414, doi. 10.1007/s12393-016-9145-3
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- Publication type:
- Article
4
Application of Food Extrusion Process to Develop Fish Meat-Based Extruded Products.
- Published in:
- Food Engineering Reviews, 2016, v. 8, n. 4, p. 448, doi. 10.1007/s12393-016-9148-0
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- Publication type:
- Article
5
Technological and Consumer Strategies to Tackle Food Wasting.
- Published in:
- Food Engineering Reviews, 2016, v. 8, n. 4, p. 457, doi. 10.1007/s12393-016-9149-z
- By:
- Publication type:
- Article
6
Technological and Engineering Trends for Production of Gluten-Free Beers.
- Published in:
- Food Engineering Reviews, 2016, v. 8, n. 4, p. 468, doi. 10.1007/s12393-016-9142-6
- By:
- Publication type:
- Article