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Results:
1-7
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Results: 7
Authors:
POTHAKAMURY UR
MONSALVEGONZALEZ A
BARBOSACANOVAS GV
SWANSON BG
Citation: Ur. Pothakamury et al., HIGH-VOLTAGE PULSED ELECTRIC-FIELD INACTIVATION OF BACILLUS-SUBTILIS AND LACTOBACILLUS-DELBRUECKII, Revista espanola de ciencia y tecnologia de alimentos, 35(1), 1995, pp. 101-107
Authors:
POTHAKAMURY UR
MONSALVEGONZALEZ A
BARBOSACANOVAS GV
SWANSON BG
Citation: Ur. Pothakamury et al., INACTIVATION OF ESCHERICHIA-COLI AND STAPHYLOCOCCUS-AUREUS IN MODEL FOODS BY PULSED ELECTRIC-FIELD TECHNOLOGY, Food research international, 28(2), 1995, pp. 167-171
Authors:
MONSALVEGONZALEZ A
BARBOSACANOVAS GV
MCEVILY AJ
IYENGAR R
Citation: A. Monsalvegonzalez et al., INHIBITION OF ENZYMATIC BROWNING IN APPLE PRODUCTS BY 4-HEXYLRESORCINOL, Food technology, 49(4), 1995, pp. 110
Authors:
ZHANG Q
MONSALVEGONZALEZ A
BARBOSACANOVAS GV
SWANSON BG
Citation: Q. Zhang et al., INACTIVATION OF ESCHERICHIA-COLI AND SACCHAROMYCES-CEREVISIAE BY PULSED ELECTRIC-FIELDS UNDER CONTROLLED TEMPERATURE CONDITIONS, Transactions of the ASAE, 37(2), 1994, pp. 581-587
Authors:
MONSALVEGONZALEZ A
BARBOSACANOVAS GV
CAVALIERI RP
Citation: A. Monsalvegonzalez et al., MASS-TRANSFER AND TEXTURAL CHANGES DURING PROCESSING OF APPLES BY COMBINED METHODS, Journal of food science, 58(5), 1993, pp. 1118-1124
Authors:
MONSALVEGONZALEZ A
BARBOSACANOVAS GV
CAVALIERI RP
MCEVILY AJ
IYENGAR R
Citation: A. Monsalvegonzalez et al., CONTROL OF BROWNING DURING STORAGE OF APPLE SLICES PRESERVED BY COMBINED METHODS - 4-HEXYLRESORCINOL AS ANTI-BROWNING AGENT, Journal of food science, 58(4), 1993, pp. 797
Authors:
MONSALVEGONZALEZ A
POMERANZ Y
Citation: A. Monsalvegonzalez et Y. Pomeranz, EFFECT OF SPRING AND WINTER GROWTH HABITAT ON COMPOSITIONAL, MILLING,AND BAKING CHARACTERISTICS OF WINTER WHEATS, Cereal chemistry, 70(3), 1993, pp. 354-359
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1-7
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