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Results: 1-11 |
Results: 11
LONG-TERM VIABILITY OF PRESERVED EUKARYOTIC ALGAE
Authors: DAY JG WATANABE MM MORRIS GJ FLECK RA MCLELLAN MR
Citation: Jg. Day et al., LONG-TERM VIABILITY OF PRESERVED EUKARYOTIC ALGAE, Journal of applied phycology, 9(2), 1997, pp. 121-127
HEAT-RESISTANCE OF ESCHERICHIA-COLI O157-H7 IN APPLE JUICE
Authors: SPLITTSTOESSER DF MCLELLAN MR CHUREY JJ
Citation: Df. Splittstoesser et al., HEAT-RESISTANCE OF ESCHERICHIA-COLI O157-H7 IN APPLE JUICE, Journal of food protection, 59(3), 1996, pp. 226-229
REDUCING RISK OF ESCHERICHIA-COLI IN APPLE CIDER
Authors: MCLELLAN MR SPLITTSTOESSER DF
Citation: Mr. Mclellan et Df. Splittstoesser, REDUCING RISK OF ESCHERICHIA-COLI IN APPLE CIDER, Food technology, 50(12), 1996, pp. 174-174
HUE ANGLE DETERMINATIONS AND STATISTICAL-ANALYSIS FOR MULTIQUADRANT HUNTER L,A,B DATA
Authors: MCLELLAN MR LIND LR KIME RW
Citation: Mr. Mclellan et al., HUE ANGLE DETERMINATIONS AND STATISTICAL-ANALYSIS FOR MULTIQUADRANT HUNTER L,A,B DATA, Journal of food quality, 18(3), 1995, pp. 235-240
EFFECT OF HONEY AS AN ANTIBROWNING AGENT IN LIGHT RAISIN PROCESSING
Authors: MCLELLAN MR KIME RW LEE CY LONG TM
Citation: Mr. Mclellan et al., EFFECT OF HONEY AS AN ANTIBROWNING AGENT IN LIGHT RAISIN PROCESSING, Journal of food processing and preservation, 19(1), 1995, pp. 1-8
ELECTRONIC INFORMATION MANAGEMENT - A MODEL FOR INDUSTRY, ACADEMIA, AND IFT
Authors: MCLELLAN MR
Citation: Mr. Mclellan, ELECTRONIC INFORMATION MANAGEMENT - A MODEL FOR INDUSTRY, ACADEMIA, AND IFT, Food technology, 49(3), 1995, pp. 74
EXPERT-SYSTEM SHELLS - SELECTING THE MOST APPROPRIATE DEVELOPMENT ENVIRONMENT
Authors: KUESTEN CL MCLELLAN MR
Citation: Cl. Kuesten et Mr. Mclellan, EXPERT-SYSTEM SHELLS - SELECTING THE MOST APPROPRIATE DEVELOPMENT ENVIRONMENT, Food research international, 27(2), 1994, pp. 101-110
STRATEGIES TOWARD THE DEVELOPMENT OF AN EXPERT-SYSTEM FOR SENSORY EVALUATION TESTING AND DATABASE-MANAGEMENT
Authors: KUESTEN CL MCLELLAN MR
Citation: Cl. Kuesten et Mr. Mclellan, STRATEGIES TOWARD THE DEVELOPMENT OF AN EXPERT-SYSTEM FOR SENSORY EVALUATION TESTING AND DATABASE-MANAGEMENT, Behavior research methods, instruments, & computers, 26(2), 1994, pp. 112-116
ANALYSIS OF PECTIN CONTENT AND DEGREE OF POLYMERIZATION IN ORANGE JUICE
Authors: PITIFER LA MCLELLAN MR VANBUREN JP
Citation: La. Pitifer et al., ANALYSIS OF PECTIN CONTENT AND DEGREE OF POLYMERIZATION IN ORANGE JUICE, Food chemistry, 50(1), 1994, pp. 29-32
LEADERSHIP THROUGH COMMUNICATION
Authors: MCLELLAN MR
Citation: Mr. Mclellan, LEADERSHIP THROUGH COMMUNICATION, Food technology, 48(10), 1994, pp. 12-12
OPTIMIZATION AND MODELING OF APPLE JUICE CROSS-FLOW MICROFILTRATION WITH A CERAMIC MEMBRANE
Authors: PADILLAZAKOUR O MCLELLAN MR
Citation: O. Padillazakour et Mr. Mclellan, OPTIMIZATION AND MODELING OF APPLE JUICE CROSS-FLOW MICROFILTRATION WITH A CERAMIC MEMBRANE, Journal of food science, 58(2), 1993, pp. 369
Risultati: 1-11 |