Authors: MAVROUDIS NE GEKAS V SJOHOLM I

Citation: Ne. Mavroudis et al., OSMOTIC DEHYDRATION OF APPLES - SHRINKAGE PHENOMENA AND THE SIGNIFICANCE OF INITIAL STRUCTURE ON MASS-TRANSFER RATES, Journal of food engineering, 38(1), 1998, pp. 101-123

Authors: MAVROUDIS NE GEKAS V SJOHOLM I

Citation: Ne. Mavroudis et al., OSMOTIC DEHYDRATION OF APPLES - EFFECTS OF AGITATION AND RAW-MATERIALCHARACTERISTICS, Journal of food engineering, 35(2), 1998, pp. 191-209

Authors: LAZARIDES HN MAVROUDIS NE

Citation: Hn. Lazarides et Ne. Mavroudis, KINETICS OF OSMOTIC DEHYDRATION OF A HIGHLY SHRINKING VEGETABLE TISSUE IN A SALT-FREE MEDIUM, Journal of food engineering, 30(1-2), 1996, pp. 61-74

Authors: LAZARIDES HN MAVROUDIS NE

Citation: Hn. Lazarides et Ne. Mavroudis, FREEZE-THAW EFFECTS ON MASS-TRANSFER RATES DURING OSMOTIC DEHYDRATION, Journal of food science, 60(4), 1995, pp. 826