| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An approach to automation of pork grading
|
Goldenberg, A.A.
|
|
1994
|
27 |
2 |
p. 191-193
3 p.
|
artikel
|
| 2 |
Biosurfactants — Production. Properties. Applications (Surfactant Science Series/48)
|
Kermasha, Selim
|
|
1994
|
27 |
2 |
p. 213-214
2 p.
|
artikel
|
| 3 |
Conference calendar
|
|
|
1994
|
27 |
2 |
p. 215-216
2 p.
|
artikel
|
| 4 |
Ergonomics and knowledge management for process control
|
von Königslöw, Rainer
|
|
1994
|
27 |
2 |
p. 129-134
6 p.
|
artikel
|
| 5 |
Expert system shells — selecting the most appropriate development environment
|
Kuesten, C.L.
|
|
1994
|
27 |
2 |
p. 101-110
10 p.
|
artikel
|
| 6 |
Expert systems in process control
|
Davidson, V.J.
|
|
1994
|
27 |
2 |
p. 121-128
8 p.
|
artikel
|
| 7 |
Finite element modelling of osmotic dehydration processes
|
Yao, Zhiming
|
|
1994
|
27 |
2 |
p. 211-212
2 p.
|
artikel
|
| 8 |
Food processing control — Reality and problems
|
Trystram, G.
|
|
1994
|
27 |
2 |
p. 173-185
13 p.
|
artikel
|
| 9 |
Fuzzy control of baker's yeast fed-batch bioprocess: A robustness study
|
Mahjoub, M.
|
|
1994
|
27 |
2 |
p. 145-153
9 p.
|
artikel
|
| 10 |
Intelligent dynamic production scheduling
|
Taunton, J.C.
|
|
1994
|
27 |
2 |
p. 111-116
6 p.
|
artikel
|
| 11 |
Lactic acid bacteria (Food Science & Technology Series/58)
|
Lee, B.H.
|
|
1994
|
27 |
2 |
p. 214-
1 p.
|
artikel
|
| 12 |
Measuring and interpreting the glass transition in frozen foods and model systems
|
Goff, H.D.
|
|
1994
|
27 |
2 |
p. 187-189
3 p.
|
artikel
|
| 13 |
Modeling of dewatering and impregnation soaking process (osmotic dehydration)
|
Raoult-Wack, A.L.
|
|
1994
|
27 |
2 |
p. 207-209
3 p.
|
artikel
|
| 14 |
Muscle protein gelation at low ionic strength
|
Stone, A.P.
|
|
1994
|
27 |
2 |
p. 155-163
9 p.
|
artikel
|
| 15 |
Particle size analysis by dynamic light scattering
|
Ross Hallett, F.
|
|
1994
|
27 |
2 |
p. 195-198
4 p.
|
artikel
|
| 16 |
Protein inactivation and its influence on industrial bioseparation processes
|
Lencki, R.W.
|
|
1994
|
27 |
2 |
p. 203-206
4 p.
|
artikel
|
| 17 |
Scheduling needs of the food processing industry
|
Jakeman, C.M.
|
|
1994
|
27 |
2 |
p. 117-120
4 p.
|
artikel
|
| 18 |
Sensors and real-time measurements — An approach to programming optical sensors in food research
|
Swatland, H.J.
|
|
1994
|
27 |
2 |
p. 165-172
8 p.
|
artikel
|
| 19 |
The measurement of velocity profiles: An application of NMR microscopy
|
Jeffrey, K.R.
|
|
1994
|
27 |
2 |
p. 199-201
3 p.
|
artikel
|
| 20 |
Understanding the materials used in foods — Food materials science
|
Stanley, D.W.
|
|
1994
|
27 |
2 |
p. 135-144
10 p.
|
artikel
|
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