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Results:
1-4
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Results: 4
Extent of mixing in a two-component batch system measured using MRI
Authors:
Lee, Y McCarthy, MJ McCarthy, KL
Citation:
Y. Lee et al., Extent of mixing in a two-component batch system measured using MRI, J FOOD ENG, 50(3), 2001, pp. 167-174
Mixing in scraped surface heat exchanger geometry using MRI
Authors:
Wang, W Walton, JH McCarthy, KL
Citation:
W. Wang et al., Mixing in scraped surface heat exchanger geometry using MRI, J FOOD PR E, 23(6), 2000, pp. 403-418
Textural and structural changes in lasagna after cooking
Authors:
Gonzalez, JJ McCarthy, KL McCarthy, MJ
Citation:
Jj. Gonzalez et al., Textural and structural changes in lasagna after cooking, J TEXT STUD, 31(1), 2000, pp. 93-108
MRI method to evaluate internal structural changes of tomato during compression
Authors:
Gonzalez, JJ McCarthy, KL McCarthy, MJ
Citation:
Jj. Gonzalez et al., MRI method to evaluate internal structural changes of tomato during compression, J TEXT STUD, 29(5), 1998, pp. 537-551
Risultati:
1-4
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