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- 2003
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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
-
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
Mass transfer mechanisms in nanofiltration of warm process streams
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.110-110(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
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
Short-chain fatty acid content in the hindgut of rats- prebiotic and probiotic interactions.
2003) p.102-102(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Casein imaging using atomic force microscopy
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.88-88(
- 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
Transfer of surfactants to an expanding oil water interface during membrane emulsification.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Improvement of the metabolic features of bread by use of organic acids
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.106-106(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Glycaemic and satiating properties of potato products
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.99-99(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding