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Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process
British Library Online Contents | 2012| -
The co-rotating disc scraped surface heat exchanger for for food processing
British Library Conference Proceedings | 1995| -
The Continuous Wok - A New Unit Operation in Industrial Food Processes
British Library Online Contents | 2002| -
Synthesis of Structured Triacylglycerols Containing Caproic Acid by Lipase-Catalyzed Acidolysis: Optimization by Response Surface Methodology
British Library Online Contents | 2001| -
Synthesis of Structured Triacylglycerols Containing Caproic Acid by Lipase-Catalyzed Acidolysis: Optimization by Response Surface Methodology
Online Contents | 2001|Contributors: Adler-Nissen, J. -
Studying fluid-to-particle heat transfer coefficients in vessel cooking processes using potatoes as measuring devices
British Library Online Contents | 2015| -
Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods - Chemical properties
British Library Online Contents | 2006| -
Special Issue: 10th Gums & Stabilisers for the Food Industry Conference - Enzymatic gelation of sugar beet pectin in food products
Online Contents | 2000|Contributors: Adler-Nissen, J. -
Sodium diffusion in cured pork determined by 22Na radiology
British Library Online Contents | 2007| -
Salt distribution in dry-cured ham measured by computed tomography and image analysis
British Library Online Contents | 2005| -
Robust modelling of heat-induced reactions in an industrial food production process exemplified by acrylamide generation in breakfast cereals
British Library Online Contents | 2008| -
Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics
British Library Online Contents | 2004| -
Research Papers - Production of structured lipids by lipase-catalyzed interesterification in a packed bed reactor: Effect of reaction parameters on the level of diacylglycerols in the products
Online Contents | 1999|Contributors: Adler-Nissen, J. -
Research Papers - Production of specific structured lipids by enzymatic interesterification: Optimization of the reaction by response surface design
Online Contents | 1998|Contributors: Adler-Nissen, J. -
Research Papers - Production of specifically structured lipids by enzymatic interesterification in a pilot enzyme bed reactor: Process optimization by response surface methodology
Online Contents | 1999|Contributors: Adler-Nissen, J. -
Research Papers - Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor
Online Contents | 2000|Contributors: Adler-Nissen, J.
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