| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Advances in catering technology — 3
|
Man, D.
|
|
1989
|
9 |
2 |
p. 164-165
2 p.
|
article
|
| 2 |
A numerical model to describe freezing of foods when supercooling occurs
|
Miyawaki, Osato
|
|
1989
|
9 |
2 |
p. 143-151
9 p.
|
article
|
| 3 |
Determining the diffusivity of sodium hydroxide through tomato and capsicum skins
|
Floros, John D.
|
|
1989
|
9 |
2 |
p. 129-141
13 p.
|
article
|
| 4 |
Enzymic hydrolysis of food proteins
|
Man, D.
|
|
1989
|
9 |
2 |
p. 165-166
2 p.
|
article
|
| 5 |
Food preservation by moisture control
|
Thorne, Stuart
|
|
1989
|
9 |
2 |
p. 163-
1 p.
|
article
|
| 6 |
Image analysis of kiwi fruit slices
|
Roudot, A.-C.
|
|
1989
|
9 |
2 |
p. 97-118
22 p.
|
article
|
| 7 |
Kinetics of drip loss, cooking loss and color degradation in frozen ground beef during storage
|
Bhattacharya, M.
|
|
1989
|
9 |
2 |
p. 83-96
14 p.
|
article
|
| 8 |
Rheology, composition and sensory properties of pulped tomatoes
|
Jiménez, L.
|
|
1989
|
9 |
2 |
p. 119-128
10 p.
|
article
|
| 9 |
Some engineering properties of pumpkin (Cucurbita moschata) seeds
|
Teotia, M.S.
|
|
1989
|
9 |
2 |
p. 153-162
10 p.
|
article
|
Journal description