Department of Food Technology, Engineering and Nutrition
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- 2003
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Mark
Effect of high processing temperatures on the cell membrane integrity of potato tissue
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.108-108(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Possible mechanism for the effect of the RN-allele on pork tenderness.
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- Contribution to journal › Article
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Phase equilibria of model milk membrane lipid systems.
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- Contribution to journal › Article
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DSC studies of gamma irradiation influence on gelatinisation and amylose-lipid complex transition occurring in wheat starch.
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- Contribution to journal › Article
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Mark
Biochemical aspects of carrot processing
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.87-87(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Improvement of the metabolic features of bread by use of organic acids
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.106-106(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Hygiene in warewashers utilizing blasting granules that foodservice establishments use.
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- Contribution to journal › Article
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Role of semi-permeable coatings in osmotic dehydration of strawberries
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.112-112(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Improvement of Texture by Modifying Processing Conditions
2003) International Conference on Quality in Chains. An Integrated View on Fruit and Vegetable Quality 604. p.277-277(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Effect of physical states of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour dough.
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- Contribution to journal › Article