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Results:
1-19
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Results: 19
Authors:
RAHMAN MS
PERERA CO
CHEN XD
DRISCOLL RH
POTLURI PL
Citation: Ms. Rahman et al., DENSITY, SHRINKAGE AND POROSITY OF CALAMARI MANTLE MEAT DURING AIR-DRYING IN A CABINET DRYER AS A FUNCTION OF WATER-CONTENT, Journal of food engineering, 30(1-2), 1996, pp. 135-145
Authors:
MADAMBA PS
DRISCOLL RH
BUCKLE KA
Citation: Ps. Madamba et al., THE THIN-LAYER DRYING CHARACTERISTICS OF GARLIC SLICES, Journal of food engineering, 29(1), 1996, pp. 75-97
Authors:
MADAMBA PS
DRISCOLL RH
BUCKLE KA
Citation: Ps. Madamba et al., ENTHALPY-ENTROPY COMPENSATION MODELS FOR SORPTION AND BROWNING OF GARLIC, Journal of food engineering, 28(2), 1996, pp. 109-119
Authors:
DRISCOLL RH
Citation: Rh. Driscoll, ENERGY EFFICIENCY IN DRYERS AND OVENS, Food Australia, 47(7), 1995, pp. 310-313
Authors:
DRISCOLL RH
NG S
CHUAPRASERT S
Citation: Rh. Driscoll et al., EVAPORATOR PROCESS-CONTROL USING COMPUTER-MODELS, Food Australia, 47(1), 1995, pp. 27-31
Authors:
RAPUSAS RS
DRISCOLL RH
Citation: Rs. Rapusas et Rh. Driscoll, THE THIN-LAYER DRYING CHARACTERISTICS OF WHITE ONION SLICES, Drying technology, 13(8-9), 1995, pp. 1905-1931
Authors:
MADAMBA PS
DRISCOLL RH
BUCKLE KA
Citation: Ps. Madamba et al., MODELS FOR THE SPECIFIC-HEAT AND THERMAL-CONDUCTIVITY OF GARLIC, Drying technology, 13(1-2), 1995, pp. 295-317
Authors:
RAPUSAS RS
DRISCOLL RH
SRZEDNICKI GS
Citation: Rs. Rapusas et al., BULK-DENSITY AND RESISTANCE TO AIR-FLOW OF SLICED ONIONS, Journal of food engineering, 26(1), 1995, pp. 67-80
Authors:
RAPUSAS RS
DRISCOLL RH
Citation: Rs. Rapusas et Rh. Driscoll, KINETICS OF NONENZYMATIC BROWNING IN ONION SLICES DURING ISOTHERMAL HEATING, Journal of food engineering, 24(3), 1995, pp. 417-429
Authors:
RAPUSAS RS
DRISCOLL RH
Citation: Rs. Rapusas et Rh. Driscoll, THERMOPHYSICAL PROPERTIES OF FRESH AND DRIED WHITE ONION SLICES, Journal of food engineering, 24(2), 1995, pp. 149-164
Authors:
DRISCOLL RH
MADAMBA PS
Citation: Rh. Driscoll et Ps. Madamba, MODELING THE BROWNING KINETICS OF GARLIC, Food Australia, 46(2), 1994, pp. 66-71
Authors:
RAHMAN MS
DRISCOLL RH
Citation: Ms. Rahman et Rh. Driscoll, FREEZING POINTS OF SELECTED SEAFOODS (INVERTEBRATES), International journal of food science & technology, 29(1), 1994, pp. 51-61
Authors:
MADAMBA PS
DRISCOLL RH
BUCKLE KA
Citation: Ps. Madamba et al., BULK-DENSITY, POROSITY AND RESISTANCE TO AIR-FLOW OF GARLIC SLICES, Drying technology, 12(4), 1994, pp. 937-954
Authors:
MADAMBA PS
DRISCOLL RH
BUCKLE KA
Citation: Ps. Madamba et al., PREDICTING THE SORPTION BEHAVIOR OF GARLIC SLICES, Drying technology, 12(3), 1994, pp. 669-683
Authors:
MADAMBA PS
DRISCOLL RH
BUCKLE KA
Citation: Ps. Madamba et al., SHRINKAGE, DENSITY AND POROSITY OF GARLIC DURING DRYING, Journal of food engineering, 23(3), 1994, pp. 309-319
Authors:
PALIPENE KB
DRISCOLL RH
Citation: Kb. Palipene et Rh. Driscoll, THE THIN-LAYER DRYING CHARACTERISTICS OF MACADAMIA IN-SHELL NUTS AND KERNELS, Journal of food engineering, 23(2), 1994, pp. 129-144
Authors:
RAPUSAS RS
DRISCOLL RH
BUCKLE KA
Citation: Rs. Rapusas et al., MOISTURE DESORPTION CHARACTERISTICS OF RAW ONION SLICES, Food Australia, 45(6), 1993, pp. 278-282
Authors:
MADAMBA PS
DRISCOLL RH
BUCKLE KA
Citation: Ps. Madamba et al., BULK-DENSITY, POROSITY AND RESISTANCE TO AIR-FLOW OF GARLIC SLICES, Drying technology, 11(7), 1993, pp. 1837-1854
Authors:
MADAMBA PS
DRISCOLL RH
BUCKLE KA
Citation: Ps. Madamba et al., PREDICTING THE SORPTION BEHAVIOR OF GARLIC SLICES, Drying technology, 11(6), 1993, pp. 1443-1458
Risultati:
1-19
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