AAAAAA

   
Results: 1-3 |
Results: 3
The use of high thermal conductivity inserts to improve the cooling of cooked foods
Authors: Ketteringham, L James, S
Citation: L. Ketteringham et S. James, The use of high thermal conductivity inserts to improve the cooling of cooked foods, J FOOD ENG, 45(1), 2000, pp. 49-53
Effect of steam condensation, hot water or chlorinated hot water immersionon bacterial numbers and quality of lamb carcasses
Authors: James, C Thornton, JA Ketteringham, L James, SJ
Citation: C. James et al., Effect of steam condensation, hot water or chlorinated hot water immersionon bacterial numbers and quality of lamb carcasses, J FOOD ENG, 43(4), 2000, pp. 219-225
Immersion chilling of trays of cooked products
Authors: Ketteringham, L James, S
Citation: L. Ketteringham et S. James, Immersion chilling of trays of cooked products, J FOOD ENG, 40(4), 1999, pp. 259-267
Risultati: 1-3 |