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Results: 6
Vacuum impregnation for development of new dehydrated products
Authors:
Fito, P Chiralt, A Barat, JM Andres, A Martinez-Monzo, J Martinez-Navarrete, N
Citation:
P. Fito et al., Vacuum impregnation for development of new dehydrated products, J FOOD ENG, 49(4), 2001, pp. 297-302
Modeling of simultaneous mass transfer and structural changes in fruit tissues
Authors:
Barat, JM Fito, P Chiralt, A
Citation:
Jm. Barat et al., Modeling of simultaneous mass transfer and structural changes in fruit tissues, J FOOD ENG, 49(2-3), 2001, pp. 77-85
Use of vacuum impregnation in food salting process
Authors:
Chiralt, A Fito, P Barat, JM Andres, A Gonzalez-Martinez, C Escriche, I Camacho, MM
Citation:
A. Chiralt et al., Use of vacuum impregnation in food salting process, J FOOD ENG, 49(2-3), 2001, pp. 141-151
Changes in thermal properties of apple due to vacuum impregnation
Authors:
Martinez-Monzo, J Barat, JM Gonzalez-Martinez, C Chiralt, A Fito, P
Citation:
J. Martinez-monzo et al., Changes in thermal properties of apple due to vacuum impregnation, J FOOD ENG, 43(4), 2000, pp. 213-218
Equilibration of apple tissue in osmotic dehydration: Microstructural changes
Authors:
Barat, JM Albors, A Chiralt, A Fito, P
Citation:
Jm. Barat et al., Equilibration of apple tissue in osmotic dehydration: Microstructural changes, DRY TECHNOL, 17(7-8), 1999, pp. 1375-1386
Vacuum impregnation: a tool in minimally processing of foods
Authors:
Chiralt, A Fito, P Andres, A Barat, JM Martinez-Monzo, J Martinez-Navarrete, N
Citation:
A. Chiralt et al., Vacuum impregnation: a tool in minimally processing of foods, FOOD ENGN M, 1999, pp. 341-356
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