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Results: 3
CONSUMER ACCEPTANCE AND QUALITY OF MICROWAVE-COOKED SHRIMP
Authors:
GUNDAVARAPU S HUNG YC REYNOLDS AE
Citation:
S. Gundavarapu et al., CONSUMER ACCEPTANCE AND QUALITY OF MICROWAVE-COOKED SHRIMP, Journal of food quality, 21(1), 1998, pp. 71-84
MODELING MICROWAVE COOKING OF COCKTAIL SHRIMP
Authors:
MALLIKARJUNAN P HUNG YC GUNDAVARAPU S
Citation:
P. Mallikarjunan et al., MODELING MICROWAVE COOKING OF COCKTAIL SHRIMP, Journal of food process engineering, 19(1), 1996, pp. 97-111
EVALUATION OF MICROBIOLOGICAL SAFETY OF SHRIMP COOKED IN A MICROWAVE-OVEN
Authors:
GUNDAVARAPU S HUNG YC BRACKETT RE MALLIKARJUNAN P
Citation:
S. Gundavarapu et al., EVALUATION OF MICROBIOLOGICAL SAFETY OF SHRIMP COOKED IN A MICROWAVE-OVEN, Journal of food protection, 58(7), 1995, pp. 742-747
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