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Results:
1-14
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Results: 14
Authors:
Zhang, JR
Farkas, BE
Hale, SA
Citation: Jr. Zhang et al., Thermal properties of skipjack tuna (Katsuwonus pelamis), INT J FO PR, 4(1), 2001, pp. 81-90
Authors:
Bell, JW
Farkas, BE
Hale, SA
Lanier, TC
Citation: Jw. Bell et al., Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis), J FOOD SCI, 66(2), 2001, pp. 307-313
Authors:
Stewart, HE
Farkas, BE
Blankenship, SM
Boyette, MD
Citation: He. Stewart et al., Physical and thermal properties of three sweetpotato cultivars (Ipomoea batatas L.), INT J FO PR, 3(3), 2000, pp. 433-446
Authors:
Farkas, BE
Hubbard, LJ
Citation: Be. Farkas et Lj. Hubbard, Analysis of convective heat transfer during immersion frying, DRY TECHNOL, 18(6), 2000, pp. 1269-1285
Authors:
Hubbard, LJ
Farkas, BE
Citation: Lj. Hubbard et Be. Farkas, Influence of oil temperature on convective heat transfer during immersion frying, J FOOD PROC, 24(2), 2000, pp. 143-162
Authors:
Keener, KM
LaCrosse, JD
Curtis, PA
Anderson, KE
Farkas, BE
Citation: Km. Keener et al., The influence of rapid air cooling and carbon dioxide cooling and subsequent storage in air and carbon dioxide on shell egg quality, POULTRY SCI, 79(7), 2000, pp. 1067-1071
Authors:
Keener, KM
Lacrosse, JD
Farkas, BE
Curtis, PA
Anderson, KE
Citation: Km. Keener et al., Gas exchange into shell eggs from cryogenic cooling, POULTRY SCI, 79(2), 2000, pp. 275-280
Authors:
Kyereme, M
Swartzel, KR
Farkas, BE
Citation: M. Kyereme et al., New line intersection for the equivalent point method of thermal evaluation (vol 64, pg 565, 1999), J FOOD SCI, 65(1), 2000, pp. 8-8
Authors:
Dombroski, CS
Jaykus, LA
Green, DP
Farkas, BE
Citation: Cs. Dombroski et al., Use of a mutant strain for evaluating processing strategies to inactivate Vibrio vulnificus in oysters, J FOOD PROT, 62(6), 1999, pp. 592-600
Authors:
Hubbard, LJ
Farkas, BE
Citation: Lj. Hubbard et Be. Farkas, A method for determining the convective heat transfer coefficient during immersion frying, J FOOD PR E, 22(3), 1999, pp. 201-214
Authors:
Kyereme, M
Hale, SA
Farkas, BE
Citation: M. Kyereme et al., Modeling the temperature effect on the flow behavior of sweet potato puree, J FOOD PR E, 22(3), 1999, pp. 235-247
Authors:
Shefet, SM
Sheldon, BW
Farkas, BE
Swartzel, KR
Citation: Sm. Shefet et al., Development of a quantitative video-based visualization method to characterize the flow behavior of food particulates in a model continuous aseptic sterilizer, J FOOD PR E, 22(2), 1999, pp. 141-160
Authors:
Requena, DD
Hale, SA
Green, DP
McClure, WF
Farkas, BE
Citation: Dd. Requena et al., Detection of discoloration in thermally processed blue crab meat, J SCI FOOD, 79(5), 1999, pp. 786-791
Authors:
Kyereme, M
Swartzel, KR
Farkas, BE
Citation: M. Kyereme et al., New line intersection procedure for the equivalent point method of thermalevaluation, J FOOD SCI, 64(4), 1999, pp. 565-570
Risultati:
1-14
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