Erscheinungsjahr
Fach
Format
Lizenz
Sprache
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Journal of food engineering
NationallizenzGWLB - Gottfried Wilhelm Leibniz Bibliothek | 1.1982 - 119.2013; Vol. 120.2014 - -
International journal of food engineering : IJFE
NationallizenzGWLB - Gottfried Wilhelm Leibniz Bibliothek | 1.2005 - -
Journal of food engineering : an international journal
Katalog Agrar | 1.1982 - 119.2013; Vol. 120.2014 - -
Obituary: Professor Ronald Jowitt, Founding Editor, Journal of Food Engineering
Online Contents | 2015| -
Obituary: Professor Ronald Jowitt, Founding Editor, Journal of Food Engineering
21 August 1924–13 February 2015Elsevier | 2015| -
Editorial for special issue of the journal of food engineering with subtitle “novel food processes”
British Library Online Contents | 2016| -
Erratum to “Physical properties of popcorn kernels? [Journal of Food Engineering 72 (2006) 100–107]
British Library Online Contents | 2006| -
Erratum to: "Advances in dehydration of foods" (Journal of Food Engineering 49 (2001) 288)
Online Contents | 2001| -
Corrigendum to "Imaged based estimation of food volume using circular referents in dietary assessment" [Journal of Food Engineering 109 (2012) 76-86]
British Library Online Contents | 2012| -
Response to “Comments on “The variable nature of Biot numbers in food drying” by S.A. Giner, R.M. Torrez Irigoyen, S.R. Cicuttín, and C. Fiorentini [Journal of Food Engineering 101 (2010) 214–222]”, by Ruiz-López, I.I. and García-Alvarado, M.A. [Journal of Food Engineering 106 (2011), 355–356]
Online Contents | 2012| -
Response to "Comments on "The variable nature of Biot numbers in food drying" by S.A. Giner, R.M. Torrez Irigoyen, S.R. Cicuttin, and C. Fiorentini [Journal of Food Engineering 101 (2010) 214-222]", by Ruiz-Lopez, I.I. and Garcia-Alvarado, M.A. [Journal of Food Engineering 106 (2011), 355-356]
British Library Online Contents | 2012| -
Response to “Comments on “The variable nature of Biot numbers in food drying” by S.A. Giner, R.M. Torrez Irigoyen, S.R. Cicuttín, and C. Fiorentini [Journal of Food Engineering 101 (2010) 214–222]”, by Ruiz-López, I.I. and García-Alvarado, M.A. [Journal of Food Engineering 106 (2011), 355–356]
Elsevier | 2012| -
Corrigendum to "Influence of the starch content in the viscoelastic properties of surimi gels" [Journal of Food Engineering 84 (2008) 140-147]
British Library Online Contents | 2011| -
Comments on Response to "Comments on "The variable nature of Biot numbers in food drying" by S.A. Giner, R.M. Torrez Irigoyen, S.R. Cicuttin, and C. Fiorentini [Journal of Food Engineering 101 (2010) 214-222]", by Ruiz-Lopez, I.I. and Garcia-Alvarado, M.A. [Journal of Food Engineering 106 (2011), 355-356]. J. Food Eng. 113, 362-363.
British Library Online Contents | 2013| -
Comments on Response to “Comments on “The variable nature of Biot numbers in food drying” by S.A. Giner, R.M. Torrez Irigoyen, S.R. Cicuttín, and C. Fiorentini [Journal of Food Engineering 101 (2010) 214–222]”, by Ruiz-López, I.I. and García-Alvarado, M.A. [Journal of Food Engineering 106 (2011), 355–356]. J. Food Eng. 113, 362–363.
Online Contents | 2013| -
Corrigendum to "Surface area of general ellipsoid shaped food materials by simplified regression equation method" [Journal of Food Engineering 46 (2000) 257-266]
British Library Online Contents | 2008| -
Corrigendum to "Drying characteristics of horse mackerel (Trachurus Japonicus) dried in a heat pump dehumidifier" [Journal of Food Engineering 84 (2008) 12-20]
British Library Online Contents | 2008| -
Comments on Response to “Comments on “The variable nature of Biot numbers in food drying” by S.A. Giner, R.M. Torrez Irigoyen, S.R. Cicuttín, and C. Fiorentini [Journal of Food Engineering 101 (2010) 214–222]”, by Ruiz-López, I.I. and García-Alvarado, M.A. [Journal of Food Engineering 106 (2011), 355–356]. J. Food Eng. 113, 362–363.
Elsevier | 2012| -
Comments on “A new solution approach for simultaneous heat and mass transfer during convective drying of mango” by E. Barati, J.A. Esfahani, Journal of Food Engineering 102 (2011) 302–309; “A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer” by E. Barati, J.A. Esfahani, Journal of Food Engineering 114 (2013) 39–46
Online Contents | 2014| -
Comments on “A new solution approach for simultaneous heat and mass transfer during convective drying of mango” by E. Barati, J.A. Esfahani, Journal of Food Engineering 102 (2011) 302–309; “A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer” by E. Barati, J.A. Esfahani, Journal of Food Engineering 114 (2013) 39–46
Elsevier | 2013|
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