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Results:
1-7
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Results: 7
Authors:
Chen, HQ
Anantheswaran, RC
Knabel, SJ
Citation: Hq. Chen et al., Optimization of iron supplementation for enhanced detection of Salmonella Enteritidis in eggs, J FOOD PROT, 64(9), 2001, pp. 1279-1285
Authors:
Chikthimmah, N
Anantheswaran, RC
Roberts, RF
Mills, EW
Knabel, SJ
Citation: N. Chikthimmah et al., Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction of Escherichia coli O157 : H7 during processing of Lebanon bologna, J FOOD PROT, 64(8), 2001, pp. 1145-1150
Authors:
Ghosh, V
Anantheswaran, RC
Citation: V. Ghosh et Rc. Anantheswaran, Oxygen transmission rate through micro-perforated films: Measurement and model comparison, J FOOD PR E, 24(2), 2001, pp. 113-133
Authors:
Anantheswaran, RC
Ramaswamy, HS
Citation: Rc. Anantheswaran et Hs. Ramaswamy, Bacterial destruction and enzyme inactivation during microwave heating, FOOD SCI, 109, 2001, pp. 191-213
Authors:
Shukla, TP
Anantheswaran, RC
Citation: Tp. Shukla et Rc. Anantheswaran, Ingredient interactions and product development for microwave heating, FOOD SCI, 109, 2001, pp. 355-395
Authors:
Lin, J
Puri, VM
Anantheswaran, RC
Citation: J. Lin et al., Finite element analysis of stresses during cooling of eggs with different physical characteristics, APPL ENG AG, 15(5), 1999, pp. 509-513
Authors:
Girton, AR
Macneil, JH
Anantheswaran, RC
Citation: Ar. Girton et al., Effect of initial product temperature and initial pH on foaming time during vacuum evaporation of liquid whole eggs, POULTRY SCI, 78(10), 1999, pp. 1452-1458
Risultati:
1-7
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