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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
Hygiene in warewashers utilizing blasting granules that foodservice establishments use.
(
- Contribution to journal › Article
-
Mark
The effect of packaging material on the sensory properties of broccoli.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Protein composition in different phases obtained by the ultracentrifugation of dough.
(
- Contribution to journal › Article
-
Mark
The original Plank equation and its use in the development of food freezing rate predictions.
(
- Contribution to journal › Article
-
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
Effect of osmotis pretratment and pulsed electric field on the viscoelastic properties of potato tissue.
(
- Contribution to journal › Article
-
Mark
The bacterial flora of fresh and chill-stored pork: analysis by cloning and sequencing of 16S rRNA genes.
(
- Contribution to journal › Article
-
Mark
Liquid crystalline properties and extractability of monoolein-water systems by supercritical carbon dioxide
(
- Contribution to journal › Article
-
Mark
Characterisation of Food Associated Bacteria by DNA based Methods, with Special Reference to Enterobacteriaceae
2003)(
- Thesis › Doctoral thesis (compilation)