Composition of foods including added water using microwave dielectric spectra

By Kent M.   Knochel R.   Daschner F.   Berger U.-K.  

Food Control, Vol. 12, Iss. 7, 2001-10 ,pp. : 467-482

Elsevier

Access to resources Recommend Favorite

Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology

By Murphy S.C.   Gilroy D.   Kerry J.F.   Buckley D.J.   Kerry J.P.  

Meat Science, Vol. 66, Iss. 3, 2004-03 ,pp. : 689-701

Elsevier

Access to resources Recommend Favorite

Total solids determination in dairy products by microwave oven technique

By Reh C.T.   Gerber A.  

Food Chemistry, Vol. 82, Iss. 1, 2003-07 ,pp. : 125-131

Elsevier

Access to resources Recommend Favorite

Water determination in products with high sugar content by infrared drying

By Isengard H.-D.   Prager H.  

Food Chemistry, Vol. 82, Iss. 1, 2003-07 ,pp. : 161-167

Elsevier

Access to resources Recommend Favorite

The determination and distribution of nucleotides in dairy products using HPLC and diode array detection

By Ferreira I.M.P.L.V.O.   Mendes E.   Gomes A.M.P.   Faria M.A.   Ferreira M.A.  

Food Chemistry, Vol. 74, Iss. 2, 2001-08 ,pp. : 239-244

Elsevier

Access to resources Recommend Favorite