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Results: 1-25/42
Authors:
MALLIKARJUNAN P
MITTAL GS
Citation: P. Mallikarjunan et Gs. Mittal, EFFECTS OF PROCESS PARAMETERS ON BEEF CARCASS CHILLING TIME AND MASS-LOSS PREDICTIONS USING A FINITE-ELEMENT HEAT AND MASS-TRANSFER MODEL, Journal of muscle foods, 9(2), 1998, pp. 75-89
Authors:
KAJUNA STAR
BILANSKI WK
MITTAL GS
Citation: Star. Kajuna et al., COLOR CHANGES IN BANANAS AND PLANTAINS DURING STORAGE, Journal of food processing and preservation, 22(1), 1998, pp. 27-40
Authors:
PAUL S
MITTAL GS
Citation: S. Paul et Gs. Mittal, REGULATING THE USE OF DEGRADED OIL FAT IN DEEP-FAT/OIL FOOD FRYING/, Critical reviews in food science and nutrition, 37(7), 1997, pp. 635-662
Authors:
HO SY
MITTAL GS
CROSS JD
Citation: Sy. Ho et al., EFFECTS OF HIGH-FIELD ELECTRIC PULSES ON THE ACTIVITY OF SELECTED ENZYMES, Journal of food engineering, 31(1), 1997, pp. 69-84
Authors:
KAJUNA STAR
BILANSKI WK
MITTAL GS
Citation: Star. Kajuna et al., TEXTURAL CHANGES OF BANANA AND PLANTAIN PULP DURING RIPENING, Journal of the Science of Food and Agriculture, 75(2), 1997, pp. 244-250
Authors:
KAJUNA STAR
BILANSKI WK
MITTAL GS
Citation: Star. Kajuna et al., RESPONSE OF BANANAS AND PLANTAINS TO IMPACT FORCES, Journal of texture studies, 28(1), 1997, pp. 71-85
Authors:
MARQUEZ VO
MITTAL GS
GRIFFITHS MW
Citation: Vo. Marquez et al., DESTRUCTION AND INHIBITION OF BACTERIAL-SPORES BY HIGH-VOLTAGE PULSEDELECTRIC-FIELD, Journal of food science, 62(2), 1997, pp. 399
Authors:
MALLIKARJUNAN P
MITTAL GS
Citation: P. Mallikarjunan et Gs. Mittal, SELECTION CRITERIA FOR BEEF CARCASS CHILLING, Food research international, 29(7), 1996, pp. 661-666
Authors:
BARBUT S
MITTAL GS
Citation: S. Barbut et Gs. Mittal, EFFECTS OF 3 CELLULOSE GUMS ON THE TEXTURE PROFILE AND SENSORY PROPERTIES OF LOW FAT FRANKFURTERS, International journal of food science & technology, 31(3), 1996, pp. 241-247
Authors:
HO SY
MITTAL GS
Citation: Sy. Ho et Gs. Mittal, ELECTROPORATION OF CELL-MEMBRANES - A REVIEW, Critical reviews in biotechnology, 16(4), 1996, pp. 349-362
Authors:
BOAKYE K
MITTAL GS
Citation: K. Boakye et Gs. Mittal, CHANGES IN COLOR OF BEEF M-LONGISSIMUS DORSI MUSCLE DURING AGING, Meat science, 42(3), 1996, pp. 347-354
Authors:
PAUL S
MITTAL GS
Citation: S. Paul et Gs. Mittal, DYNAMICS OF FAT OIL DEGRADATION DURING FRYING BASED ON OPTICAL-PROPERTIES/, Journal of food engineering, 30(3-4), 1996, pp. 389-403
Authors:
KAJUNA STAR
BILANSKI WK
MITTAL GS
HAYWARD GL
Citation: Star. Kajuna et al., MODELING THE VIBRATIONAL RESPONSE OF PLANTAIN FRUITS, Journal of food process engineering, 19(2), 1996, pp. 185-200
Authors:
PAUL S
MITTAL GS
Citation: S. Paul et Gs. Mittal, DYNAMICS OF FAT OIL DEGRADATION DURING FRYING BASED ON PHYSICAL-PROPERTIES/, Journal of food process engineering, 19(2), 1996, pp. 201-221
Authors:
MALLIKARJUNAN P
MITTAL GS
Citation: P. Mallikarjunan et Gs. Mittal, OPTIMUM CONDITIONS FOR BEEF CARCASS CHILLING, Meat science, 39(2), 1995, pp. 215-223
Authors:
HUANG E
MITTAL GS
Citation: E. Huang et Gs. Mittal, MEATBALL COOKING - MODELING AND SIMULATION, Journal of food engineering, 24(1), 1995, pp. 87-100
Authors:
HUANG E
MITTAL GS
Citation: E. Huang et Gs. Mittal, MEATBALL COOKING - MODELING AND SIMULATION, Journal of food engineering, 24(1), 1995, pp. 87-100
Authors:
JU J
MITTAL GS
Citation: J. Ju et Gs. Mittal, PHYSICAL-PROPERTIES OF VARIOUS STARCH-BASED FAT-SUBSTITUTES, Journal of food processing and preservation, 19(5), 1995, pp. 361-383
Authors:
MALLIKARJUNAN P
MITTAL GS
Citation: P. Mallikarjunan et Gs. Mittal, PREDICTION OF BEEF CARCASS CHILLING TIME AND MASS-LOSS, Journal of food process engineering, 18(1), 1995, pp. 1-15
Authors:
HO S
MITTAL GS
Citation: S. Ho et Gs. Mittal, FEASIBILITY OF CONTINUOUS YOGURT PROCESSING, Milchwissenschaft, 50(3), 1995, pp. 146-150
Authors:
ZHANG M
MITTAL GS
BARBUT S
Citation: M. Zhang et al., EFFECTS OF TEST CONDITIONS ON THE WATER-HOLDING CAPACITY OF MEAT BY ACENTRIFUGAL METHOD, Lebensmittel-Wissenschaft + Technologie, 28(1), 1995, pp. 50-55
Authors:
HO SY
MITTAL GS
CROSS JD
GRIFFITHS MW
Citation: Sy. Ho et al., INACTIVATION OF PSEUDOMONAS-FLUORESCENS BY HIGH-VOLTAGE ELECTRIC PULSES, Journal of food science, 60(6), 1995, pp. 1337
Authors:
MITTAL GS
BARBUT S
Citation: Gs. Mittal et S. Barbut, EFFECTS OF FAT REDUCTION ON FRANKFURTERS PHYSICAL AND SENSORY CHARACTERISTICS, Food research international, 27(5), 1994, pp. 425-431
Authors:
ATEBA P
MITTAL GS
Citation: P. Ateba et Gs. Mittal, MODELING THE DEEP-FAT FRYING OF BEEF MEATBALLS, International journal of food science & technology, 29(4), 1994, pp. 429-440
Authors:
ZHANG M
MITTAL GS
Citation: M. Zhang et Gs. Mittal, EFFECTS OF KRAMER-SHEAR-PRESS-TEST CONDITIONS ON THE SHEAR PROPERTIESOF BEEF PRODUCTS, Meat science, 38(3), 1994, pp. 407-418