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issn:(0022-1147)
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Selection and Use of Postharvest Technologies as a Component of the Food Chain
British Library Conference Proceedings | 2004| -
Selection and Use of Postharvest Technologies as a Component of the Food Chain
British Library Online Contents | 2004| -
Optimization of Low Temperature Blanching of Frozen Jalapeo Pepper (Capsicum annuum) using Response Surface Methodology
British Library Online Contents | 1998| -
Blanch Temperature/Time Effects on Rheological Properties of Applesauce
British Library Online Contents | 1995| -
Low temperature blanching affects firmness and rehydration of dried cauliflower florets
British Library Online Contents | 1994| -
Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology
British Library Online Contents | 1996| -
Cultivar, specific gravity and location in tuber affect puncture force of raw potatoes
British Library Online Contents | 1993| -
Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots
British Library Online Contents | 1995|
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