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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
-
Mark
Influence of packaging material and storage temperature on texture, colour, and weight of broccoli.
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
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
-
Mark
The effect of packaging material on the sensory properties of broccoli.
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2002
-
Mark
Heat and mass transfer in chicken breasts - effect on PhIP formation
- Contribution to journal › Article
- 1999
-
Mark
Effect of processing on major flavonoids in processed onions, green beans, and peas
- Contribution to journal › Article