| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A business-to-business fleet management service provider for central food market enterprises
|
Prindezis, N.
|
|
2003
|
60 |
2 |
p. 203-210
8 p.
|
artikel
|
| 2 |
A method to characterise heat transfer during high-pressure processing
|
Carroll, T.
|
|
2003
|
60 |
2 |
p. 131-135
5 p.
|
artikel
|
| 3 |
An experimental investigation of laminar–turbulent transition in complex fluids
|
Perona, Paolo
|
|
2003
|
60 |
2 |
p. 137-145
9 p.
|
artikel
|
| 4 |
Continuous measurement of convective heat flux during deep-frying: validation and application to inverse modeling
|
Vitrac, Olivier
|
|
2003
|
60 |
2 |
p. 111-124
14 p.
|
artikel
|
| 5 |
Editorial board
|
|
|
2003
|
60 |
2 |
p. IFC-
1 p.
|
artikel
|
| 6 |
Finite element analysis of microwave heating of potato––transient temperature profiles
|
Pandit, R.B.
|
|
2003
|
60 |
2 |
p. 193-202
10 p.
|
artikel
|
| 7 |
Influence of corn drying on its quality for the wet-milling process
|
Haros, Mónica
|
|
2003
|
60 |
2 |
p. 177-184
8 p.
|
artikel
|
| 8 |
Melt growth and shrinkage at the exit of the die in the extrusion-cooking process
|
Arhaliass, A.
|
|
2003
|
60 |
2 |
p. 185-192
8 p.
|
artikel
|
| 9 |
Modeling the structural changes of tortilla chips during frying
|
Rajkumar, V.
|
|
2003
|
60 |
2 |
p. 167-175
9 p.
|
artikel
|
| 10 |
Process optimization strategies to diminish variability in the quality of discrete packaged foods during thermal processing
|
Baucour, Philippe
|
|
2003
|
60 |
2 |
p. 147-155
9 p.
|
artikel
|
| 11 |
Thermodynamic properties of moisture sorption of potato
|
McMinn, W.A.M
|
|
2003
|
60 |
2 |
p. 157-165
9 p.
|
artikel
|
| 12 |
The thin-layer drying characteristics of corn
|
Doymaz, İbrahim
|
|
2003
|
60 |
2 |
p. 125-130
6 p.
|
artikel
|
| 13 |
Two-dimensional CFD modelling and simulation of an industrial continuous bread baking oven
|
Therdthai, Nantawan
|
|
2003
|
60 |
2 |
p. 211-217
7 p.
|
artikel
|
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