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Bourne, M. C.   Auswahl aufheben
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issn:(0022-1147)

  1. Selection and Use of Postharvest Technologies as a Component of the Food Chain

    Bourne, M. C. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

  2. Selection and Use of Postharvest Technologies as a Component of the Food Chain

    Bourne, M. C. | British Library Online Contents | 2004

  3. Optimization of Low Temperature Blanching of Frozen Jalape�o Pepper (Capsicum annuum) using Response Surface Methodology

    Quintero-Ramos, A. / Bourne, M. C. / Barnard, J. et al. | British Library Online Contents | 1998

  4. Blanch Temperature/Time Effects on Rheological Properties of Applesauce

    Godfrey Usiak, A. M. / Bourne, M. C. / Rao, M. A. | British Library Online Contents | 1995

  5. Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots

    Stanley, D. W. / Bourne, M. C. / Stone, A. P. et al. | British Library Online Contents | 1995

  6. Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology

    Jackson, J. C. / Bourne, M. C. / Barnard, J. | British Library Online Contents | 1996

  7. Low temperature blanching affects firmness and rehydration of dried cauliflower florets

    Garcia-Reverter, J. / Bourne, M. C. / Mulet, A. | British Library Online Contents | 1994

  8. Cultivar, specific gravity and location in tuber affect puncture force of raw potatoes

    Anzaldua-Morales, A. / Bourne, M. C. / Shomer, I. | British Library Online Contents | 1993
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