| 295 - 300 |
Water transport properties of cellophane flexible films intended for food packaging applications
Del Nobile MA, Fava P, Piergiovanni L |
| 301 - 313 |
Pores and physico-chemical characteristics of dried tuna produced by different methods of drying
Rahman MS, Al-Amri OS, Al-Bulushi IM |
| 315 - 323 |
Preliminary studies of a novel air-coupled ultrasonic inspection system for food containers
Gan TH, Hutchins DA, Billson DR |
| 325 - 340 |
Batch and continuous fluid bed coating - review and state of the art
Teunou E, Poncelet D |
| 341 - 346 |
Inactivation of Escherichia coli by microwave induced low temperature argon plasma treatments
Purevdorj D, Igura N, Hayakawa I, Ariyada O |
| 347 - 359 |
Microwave heating of foodstuffs
Oliveira MEC, Franca AS |
| 361 - 371 |
Description of food surfaces and microstructural changes using fractal image texture analysis
Quevedo R, Carlos LG, Aguilera JM, Cadoche L |
| 373 - 376 |
Improvement of predicting precision of oil content in instant noodles by using wavelet transforms to treat near-infrared spectroscopy
Chen B, Fu XG, Lu DL |
| 377 - 385 |
Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat
Gujral HS, Kaur A, Singh N, Sodhi NS |
