Enthalpy and heat capacity of fried shrimp at freezing and refrigeration temperatures

By Ngadi M.O.   Chinnan M.S.   Mallikarjunan P.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 36, Iss. 1, 2003-02 ,pp. : 75-81

Elsevier

Access to resources Recommend Favorite

Sensory and Microbial Quality of Chicken as Affected by Irradiation and Postirradiation Storage at 4.0°C

By Abu-Tarboush Hamza M.   Al-Kahtani Hassan A.   Atia M.   Abou-Arab Atef A.   Bajaber Adnan S.   El-Mojaddidi Mohamed A.  

Journal of Food Protection, Vol. 60, Iss. 7, 1997-07 ,pp. : 761-770

International Association for Food Protection

Access to resources Recommend Favorite

Survivability of Salmonella and Shigella spp. in Sodium Lauryl Sulfate and Tween 80 at 22 and 40°C

By Raiden Renee M.   Quicho Joemel M.   Maxfield Coryell J.   Sumner Susan S.   Eifert Joseph D.   Pierson Merle D.  

Journal of Food Protection, Vol. 66, Iss. 8, 2003-08 ,pp. : 1462-1464

International Association for Food Protection

Access to resources Recommend Favorite

Simultaneous Determination of Thermal Conductivity and Diffusivity of Foods using a Point Heat Source Probe: A Theoretical Analysis

By Voudouris N.   Hayakawa K.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 6, 1994-12 ,pp. : 522-532

Academic Press

Access to resources Recommend Favorite

Thermal conductivity standards for foods

By Preston S.D.  

Trends in Food Science and Technology, Vol. 7, Iss. 7, 1996-07 ,pp. : 240-240

Elsevier

Access to resources Recommend Favorite