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High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juices
British Library Online Contents | 1999| -
Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets
British Library Online Contents | 2008| -
Color stability of frozen whole tilapia exposed to pre-mortem treatment with carbon monoxide
British Library Online Contents | 2008| -
Effect of electron beam treatments on degradation kinetics of polylactic acid (PLA) plastic waste under backyard composting conditions
British Library Online Contents | 2009| -
Thermal Process Simulation of Canned Foods Under Mechanical Agitation
British Library Online Contents | 1995| -
Inactivation of Polyphenol Oxidase by High-Pressure Carbon Dioxide
British Library Online Contents | 1992| -
Supercritical carbon dioxide processing of orange juice: effects on pectinesterase, microbiology and quality attributes
British Library Conference Proceedings | 1994| -
Determination of Count and Uniformity Ratio of Shrimp by Machine Vision
British Library Conference Proceedings | 1994| -
Kinetics of flavour and aroma changes in thermally processed cupuacu (Theobroma grandiflorum) pulp
British Library Online Contents | 2000| -
Effect of Carbon Dioxide on the Inactivation of Florida Spiny Lobster Polyphenol Oxidase
British Library Online Contents | 1993| -
Harvest Maturity and Storage Temperature Affect Volatile Profiles of Ripe Tomato Fruits: Electronic Nose and Gas Chromatographic Analyses
British Library Conference Proceedings | 1999| -
Quality and Stability of Precut Mangos and Carambolas Subjected to High-Pressure Processing
British Library Online Contents | 2002| -
Prediction of Oyster Volume and Weight Using Machine Vision
British Library Online Contents | 2006| -
Thermal Processing Optimization of Quality Retention in a Conical Shape
British Library Conference Proceedings | 2001| -
Modeling of Heat Conduction in Elliptical Cross Sections
British Library Conference Proceedings | 2001| -
A Numerical Method for Conduction Heat Transfer in Oval Shapes
British Library Conference Proceedings | 2001| -
EFFECT OF DENSE PHASE CARBON DIOXIDE PROCESSING ON MICROBIAL STABILITY AND PHYSICOCHEMICAL ATTRIBUTES OF HIBISCUS SABDARIFFA BEVERAGE
British Library Online Contents | 2013|
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