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- 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
- 2002
-
Mark
The course of rigor and aging redarding tenderness of pork from carriers and non-carriers of the RN allele
2002) p.624-624(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 1980
-
Mark
Inverse micellar phases in ternary systems of polar lipids/fat/water and protein emulsification of such phases to W/O/W-microemulsion-emulsions.
(
- Contribution to journal › Article