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- 2004
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Mark
Phase behavior of the system lecithin-water - The effects of addition of the hydrocarbon 1,8-cineole and supercritical carbon dioxide
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- Contribution to journal › Article
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Mark
Influence of packaging material and storage condition on the sensory quality of broccoli
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- Contribution to journal › Article
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Mark
Volume measurement method of potato chips
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- Contribution to journal › Article
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Mark
Phase behavior of the monoolein-water system - The effects of addition of the hydrocarbon 1,8-cineole and supercritical carbon dioxide
(
- Contribution to journal › Article
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Mark
Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity
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- Contribution to journal › Article
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Mark
Cryo-TEM of isolated milk fat globule membrane structures in cream
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- Contribution to journal › Article
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Mark
Heat transfer from a slot air jet impinging on a circular cylinder
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- Contribution to journal › Article
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Mark
Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties
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- Contribution to journal › Article
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Mark
Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture
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- Contribution to journal › Article
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Mark
On the swelling properties of gluten in the presence of salts and reduced pH
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding