EFFECTS OF OHMIC PRETREATMENT ON OIL UPTAKE OF POTATO SLICES DURING FRYING AND SUBSEQUENT COOLING: (Englisch)
- Neue Suche nach: SALENGKE, S.
- Neue Suche nach: SASTRY, S. K.
- Neue Suche nach: SALENGKE, S.
- Neue Suche nach: SASTRY, S. K.
In:
JOURNAL OF FOOD PROCESS ENGINEERING
;
30
, 1
;
1-12
;
2007
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:EFFECTS OF OHMIC PRETREATMENT ON OIL UPTAKE OF POTATO SLICES DURING FRYING AND SUBSEQUENT COOLING:
-
Beteiligte:SALENGKE, S. ( Autor:in ) / SASTRY, S. K. ( Autor:in )
-
Erschienen in:JOURNAL OF FOOD PROCESS ENGINEERING ; 30, 1 ; 1-12
-
Verlag:
- Neue Suche nach: Blackwell Publishing Ltd
-
Erscheinungsdatum:01.01.2007
-
Format / Umfang:12 pages
-
ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664 -
Datenquelle:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Inhaltsverzeichnis – Band 30, Ausgabe 1
Zeige alle Jahrgänge und Ausgaben
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 1
-
EFFECTS OF OHMIC PRETREATMENT ON OIL UPTAKE OF POTATO SLICES DURING FRYING AND SUBSEQUENT COOLINGSALENGKE, S. / SASTRY, S.K. et al. | 2007
- 13
-
CARBON SOURCES AND THEIR EFFECT ON GROWTH, ACETIC ACID AND ETHANOL PRODUCTION BY BRETTANOMYCES BRUXELLENSIS IN BATCH CULTUREUSCANGA, M.G. AGUILAR / ABARCA, B.I. ESCUDERO / RODRIGUEZ, J. GOMEZ / GARCIA, R. CORTES et al. | 2007
- 24
-
NONCONTACT TEMPERATURE MONITORING OF A PELLETING PROCESS USING INFRARED THERMOGRAPHYSALAS‐BRINGAS, C. / JEKSRUD, W.K. / LEKANG, O.‐I. / SCHÜLLER, R.B. et al. | 2007
- 38
-
STUDY ON IMPROVEMENT OF THE QUALITY IN CHINESE NEW‐TYPE LIQUOR BY PERVAPORATION WITH POLYDIMETHYLSILOXANE MEMBRANESHI, ER / HUANG, WEI‐XING / XIAO, ZE‐YI / TANG, XIAO‐YU / XU, RONG‐QIANG / ZENG, FAN‐JUN et al. | 2007
- 51
-
EFFECTS OF COMBINED WATER COOKING–VACUUM COOLING WITH WATER ON PROCESSING TIME, MASS LOSS AND QUALITY OF LARGE PORK HAMCHENG, QIAOFEN / SUN, DA‐WEN et al. | 2007
- 74
-
INFLUENCE OF GUMS ON DOUGH PROPERTIES AND FLAT BREAD QUALITY OF TWO PERSIAN WHEAT VARIETIESTAVAKOLIPOUR, HAMID / KALBASI‐ASHTARI, AHMAD et al. | 2007
- 88
-
PREDICTING CLEANING OF EQUIPMENT USING COMPUTATIONAL FLUID DYNAMICSASTERIADOU, KONSTANTIA / HASTING, TONY / BIRD, MICHAEL / MELROSE, JOHN et al. | 2007
- 106
-
MODEL OF MICROBIAL GROWTH ON FRESH‐CUT LETTUCE TREATED WITH CHLORINATED WATER DURING STORAGE UNDER DIFFERENT TEMPERATURESLU, ZHAOXIN / ZHANG, LIKUI / LU, FENXIA / BIE, XIAOMEI / YU, ZHIFANG et al. | 2007
- 119
-
HYDRATION KINETICS OF LUPIN (LUPINUS ALBUS) SEEDSSOLOMON, W.K. et al. | 2007