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- 2005
-
Mark
The sensory perception of salad dressings with varying fat content, oil droplet size, width and degree of aggregation
(
- Contribution to journal › Published meeting abstract
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter
(
- Contribution to journal › Article
-
Mark
Radio frequency heating for improved food processing: Exploiting opportunities and overcoming challenges
2005) In Innovation i Gränsland(
- Book/Report › Report
-
Mark
Rheological characterisation of fiber suspensions prepared from vegetable pulp and dried fibers. A comparative study
2005) p.20-22(
- Contribution to conference › Paper, not in proceeding
-
Mark
The mechanisms controlling heat and mass transfer on frying of beef burgers in a double-sided pan fryer
2005)(
- Contribution to conference › Paper, not in proceeding
-
Mark
Effects of heat on meat proteins - Implications on structure and quality of meat products
(
- Contribution to journal › Article
- 2004
-
Mark
Sensory and meat quality traits of pork in relation to post-slaughter treatmentand RN genotype.
(
- Contribution to journal › Article
-
Mark
The mechanisms controlling heat and mass transfer on frying of Beefburgers in a double-sided pan fryer
2004) International Conference Engineering and Food 9(
- Contribution to conference › Paper, not in proceeding
- 2003
-
Mark
Heat and mass transfer during frying of beefburgers
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.109-109(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Sensory quality and the incidence of PSE of pork in relation to crossbreed and RN phenotype.
(
- Contribution to journal › Article