| 1 - 11 |
Method and instrument for measuring local water content inside food
Thorvaldsson K, Skjoldebrand C |
| 13 - 21 |
Water transport in meat during reheating
Thorvaldsson K, Skjoldebrand C |
| 23 - 38 |
A multilayer Freezer for freeze concentration of liquid milk
Zhang ZL, Hartel RW |
| 39 - 62 |
Modelling of temperature and weight loss kinetics during meat chilling for time variable conditions using an analytical based method .3. Calculations versus measurements on pork carcass hindquarters
Daudin JD, Kuitche A |
| 63 - 74 |
Heat transfer in tubular heat exchangers for particulate containing liquid foods
Sannervik J, Bolmstedt U, Tragardh C |
| 75 - 97 |
The thin-layer drying characteristics of garlic slices
Madamba PS, Driscoll RH, Buckle KA |
| 99 - 106 |
Kinetics on colour changes in rice due to parboiling
Bhattacharya S |
| 107 - 113 |
Modelling of the hydrolysis and extraction of apple pectin
Minkov S, Minchev A, Paev K |
| 115 - 128 |
Sorption isotherms of corn - Study of mathematical models
Boente G, Gonzalez HHL, Martinez E, Pollio ML, Resnik SL |
