Authors: MURAKAMI EG

Citation: Eg. Murakami, THE THERMAL-PROPERTIES OF POTATOES AND CARROTS AS AFFECTED BY THERMAL-PROCESSING, Journal of food process engineering, 20(5), 1997, pp. 415-432

Authors: MURAKAMI EG SWEAT VE SASTRY SK KOLBE E

Citation: Eg. Murakami et al., ANALYSIS OF VARIOUS DESIGN AND OPERATING PARAMETERS OF THE THERMAL-CONDUCTIVITY PROBE, Journal of food engineering, 30(1-2), 1996, pp. 209-225

Authors: MURAKAMI EG SWEAT VE SASTRY SK KOLBE E HAYAKAWA K DATTA A

Citation: Eg. Murakami et al., RECOMMENDED DESIGN PARAMETERS FOR THERMAL-CONDUCTIVITY PROBES FOR NONFROZEN FOOD MATERIALS, Journal of food engineering, 27(2), 1996, pp. 109-123

Authors: MURAKAMI EG OKOS MR

Citation: Eg. Murakami et Mr. Okos, CALCULATION OF INITIAL FREEZING-POINT, EFFECTIVE MOLECULAR-WEIGHT ANDUNFREEZABLE WATER OF FOOD MATERIALS FROM COMPOSITION AND THERMAL-CONDUCTIVITY DATA, Journal of food process engineering, 19(3), 1996, pp. 301-320

Authors: MURAKAMI EG

Citation: Eg. Murakami, THERMAL-PROCESSING AFFECTS PROPERTIES OF COMMERCIAL SHRIMP AND SCALLOPS, Journal of food science, 59(2), 1994, pp. 237-241