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- 2003
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Mark
The behaviour of the high molecular-weight glutenin subunit 1Dx5, the 58 kDa central repetitive domain and a-gliadins at the air-aqueous interface.
(
- Contribution to journal › Article
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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
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Mark
Effect of pulsed electric field on extraction of pigment from red beetroot
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.107-107(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Influence of ionic calcium concentration on fouling during the cross-flow microfiltration of b-lactoglobulin solutions.
(
- Contribution to journal › Article
-
Mark
The LiFT Graduate School – Industry oriented PhD education
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists In International Symposium on Future Technologies for Food Production and Future Food Scientists, Proceedings p.50-51(
- Contribution to journal › Published meeting abstract
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Mark
The Yersinia HPI is present in Serratia liquefaciens isolated from meat.
(
- Contribution to journal › Article
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Mark
Effect of stunning conditions on occurence of PSE defects in hams of rn+/RN- pigs
(
- Contribution to journal › Article
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Mark
Influence of antioxidants in virgine olive oil on the formation of heterocyclic amines in fried beefburgers.
(
- Contribution to journal › Article
-
Mark
Effect of differently processed fruit preparations on the quality characteristics of strawberry yogurt
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Bioactive carbohydrates in vegetables and fruits.
2003)(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding