Authors: POTHAKAMURY UR BARLETTA BJ CANOVAS GVB SWANSON BG

Citation: Ur. Pothakamury et al., INACTIVATION OF MICROORGANISMS IN FOODS B Y OSCILLATING MAGNETIC-FIELDS, Revista espanola de ciencia y tecnologia de alimentos, 33(5), 1993, pp. 479-489

Authors: BARLETTA BJ BARBOSACANOVAS GV

Citation: Bj. Barletta et Gv. Barbosacanovas, AN ATTRITION INDEX TO ASSESS FINES FORMATION AND PARTICLE-SIZE REDUCTION IN TAPPED AGGLOMERATED FOOD POWDERS, Powder technology, 77(1), 1993, pp. 89-93

Authors: BARLETTA BJ KNIGHT KM BARBOSACANOVAS GV

Citation: Bj. Barletta et al., COMPACTION CHARACTERISTICS OF AGGLOMERATED COFFEE DURING TAPPING, Journal of texture studies, 24(3), 1993, pp. 253-268

Authors: BARLETTA BJ BARBOSACANOVAS GV

Citation: Bj. Barletta et Gv. Barbosacanovas, FRACTAL ANALYSIS TO CHARACTERIZE RUGGEDNESS CHANGES IN TAPPED AGGLOMERATED FOOD POWDERS, Journal of food science, 58(5), 1993, pp. 1030