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- 2011
-
Mark
PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. II: EFFECT OF VARIATIONS IN HEAT TREATMENT
(
- Contribution to journal › Article
-
Mark
Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages
(
- Contribution to journal › Article
- 2009
-
Mark
The Physicochemical and Sensory Properties of Fruit and Vegetable Fibre Suspensions - The Effect of Fibre Processing and its Addition to Low-Fat Sausages
2009)(
- Thesis › Doctoral thesis (compilation)