Period of time: 2003年1期
Publisher: Elsevier
Founded in: 2000
Total resources: 4
ISSN: 1466-8564
Subject: R1 Preventive Medicine , Health
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Innovative Food Science and Emerging Technologies,volume 4,issue 1
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By Claeys W.L., Van Loey I.A.M., Hendrickx M.E. in (2003)
Innovative Food Science and Emerging Technologies,volume 4,issue 1 , Vol. 4, Iss. 1, 2003-03 , pp.Phase transition in foods: effect of pressure and methods to assess or control phase transition
By LeBail A., Boillereaux L., Davenel A., Hayert M., Lucas T., Monteau J.Y. in (2003)
Innovative Food Science and Emerging Technologies,volume 4,issue 1 , Vol. 4, Iss. 1, 2003-03 , pp.By Chen H., Hoover D.G. in (2003)
Innovative Food Science and Emerging Technologies,volume 4,issue 1 , Vol. 4, Iss. 1, 2003-03 , pp.By Dons G., Ferrari G., Maresca P. in (2003)
Innovative Food Science and Emerging Technologies,volume 4,issue 1 , Vol. 4, Iss. 1, 2003-03 , pp.Ohmic heating behaviour and electrical conductivity of two-phase food systems
By Zareifard M.R., Ramaswamy H.S., Trigui M., Marcotte M. in (2003)
Innovative Food Science and Emerging Technologies,volume 4,issue 1 , Vol. 4, Iss. 1, 2003-03 , pp.Impact of air bubbles in a dielectric liquid when subjected to high field strengths
By Gongora-Nieto M.M., Pedrow P.D., Swanson B.G., Barbosa-Canovas G.V. in (2003)
Innovative Food Science and Emerging Technologies,volume 4,issue 1 , Vol. 4, Iss. 1, 2003-03 , pp.Analysis of temperature variability during the thermal processing of hazelnuts
By Demir A.D., Baucour P., Cronin K., Abodayeh K. in (2003)
Innovative Food Science and Emerging Technologies,volume 4,issue 1 , Vol. 4, Iss. 1, 2003-03 , pp.The effect of short- and long-term freeze-chilling on the quality of mashed potato
By Redmond G.A., Gormley T.R., Butler F. in (2003)
Innovative Food Science and Emerging Technologies,volume 4,issue 1 , Vol. 4, Iss. 1, 2003-03 , pp.A new process for the combined recovery of pectin and phenolic compounds from apple pomace
By Schieber A., Hilt P., Streker P., Endresz H.-U., Rentschler C., Carle R. in (2003)
Innovative Food Science and Emerging Technologies,volume 4,issue 1 , Vol. 4, Iss. 1, 2003-03 , pp.By Sefa-Dedeh S., Cornelius B., Sakyi-Dawson E., Ohene Afoakwa E. in (2003)
Innovative Food Science and Emerging Technologies,volume 4,issue 1 , Vol. 4, Iss. 1, 2003-03 , pp.