| 193 - 196 |
Injection of steam into the mashing process as alternative method for the temperature control and low-cost of production
Alvarez E, Correa JM, Navaza JM, Riverol C |
| 197 - 203 |
Influence of formulation and mixing conditions on breadmaking qualities of French frozen dough
Rouille J, Le Bail A, Courcoux P |
| 205 - 211 |
Performance evaluation of a thin film scraped surface evaporator for concentration of tomato pulp
Sangrame G, Bhagavathi D, Thakare H, Ali S, Das H |
| 213 - 218 |
Changes in thermal properties of apple due to vacuum impregnation
Martinez-Monzo J, Barat JM, Gonzalez-Martinez C, Chiralt A, Fito P |
| 219 - 225 |
Effect of steam condensation, hot water or chlorinated hot water immersion on bacterial numbers and quality of lamb carcasses
James C, Thornton JA, Ketteringham L, James SJ |
| 227 - 233 |
Mathematical simulation of temperature fields in a stored grain bin due to internal heat generation
Jia CC, Sun DW, Cao CW |
| 235 - 242 |
Properties of the stainless steel substrate, influencing the adhesion of thermo-resistant streptococci
Flint SH, Brooks JD, Bremer PJ |
