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- 2003
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Mark
The original Plank equation and its use in the development of food freezing rate predictions.
(
- Contribution to journal › Article
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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
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Mark
Effect of osmotis pretratment and pulsed electric field on the viscoelastic properties of potato tissue.
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- Contribution to journal › Article
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Mark
Phase equilibria of model milk membrane lipid systems.
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- Contribution to journal › Article
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Mark
DSC studies of gamma irradiation influence on gelatinisation and amylose-lipid complex transition occurring in wheat starch.
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- Contribution to journal › Article
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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
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Mark
Improvement of Texture by Modifying Processing Conditions
2003) International Conference on Quality in Chains. An Integrated View on Fruit and Vegetable Quality 604. p.277-277(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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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
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Mark
Hygiene in warewashers utilizing blasting granules that foodservice establishments use.
(
- Contribution to journal › Article
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Mark
The effect of packaging material on the sensory properties of broccoli.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding