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Results: 1-9 |
Results: 9
FEEDBACK-CONTROL DURING MASTICATION OF SOLID FOOD TEXTURES - A CLINICAL-EXPERIMENTAL STUDY
Authors: SCHINDLER HJ STENGEL E SPIESS WEL
Citation: Hj. Schindler et al., FEEDBACK-CONTROL DURING MASTICATION OF SOLID FOOD TEXTURES - A CLINICAL-EXPERIMENTAL STUDY, The Journal of prosthetic dentistry, 80(3), 1998, pp. 330-336
FACTORS INFLUENCING THE FRICTION OF RAISINS DURING PROCESSING AND HANDLING
Authors: KOSTAROPOULOS AE MANDALA J SPIESS WEL SARAVACOS GD
Citation: Ae. Kostaropoulos et al., FACTORS INFLUENCING THE FRICTION OF RAISINS DURING PROCESSING AND HANDLING, Journal of food engineering, 33(3-4), 1997, pp. 385-393
A RAPID METHOD TO DETERMINE THE OXIDATION-KINETICS OF N-3 FATTY-ACIDSIN FISH-OIL
Authors: BORQUEZ R KOLLER WD WOLF W SPIESS WEL
Citation: R. Borquez et al., A RAPID METHOD TO DETERMINE THE OXIDATION-KINETICS OF N-3 FATTY-ACIDSIN FISH-OIL, Lebensmittel-Wissenschaft + Technologie, 30(5), 1997, pp. 502-507
STABILITY OF N-3 FATTY-ACIDS OF FISH-PROTEIN CONCENTRATE DURING DRYING AND STORAGE
Authors: BORQUEZ R KOLLER WD WOLF W SPIESS WEL
Citation: R. Borquez et al., STABILITY OF N-3 FATTY-ACIDS OF FISH-PROTEIN CONCENTRATE DURING DRYING AND STORAGE, Lebensmittel-Wissenschaft + Technologie, 30(5), 1997, pp. 508-512
A MODEL TO PREDICT MICROBIAL-CONTAMINATION OF BLANCHED SPINACH
Authors: MAYERMIEBACH E ZANONI B SPIESS WEL
Citation: E. Mayermiebach et al., A MODEL TO PREDICT MICROBIAL-CONTAMINATION OF BLANCHED SPINACH, Lebensmittel-Wissenschaft + Technologie, 30(5), 1997, pp. 536-542
NITRATE EXTRACTION DURING BLANCHING OF SPINACH
Authors: GAISER M RATHJEN A SPIESS WEL
Citation: M. Gaiser et al., NITRATE EXTRACTION DURING BLANCHING OF SPINACH, Lebensmittel-Wissenschaft + Technologie, 30(4), 1997, pp. 432-435
A SIMPLE TECHNIQUE TO IMPROVE THE FIRMNESS OF COOKED POTATO TISSUE
Authors: RAMANA SV STENGEL E WOLF W SPIESS WEL
Citation: Sv. Ramana et al., A SIMPLE TECHNIQUE TO IMPROVE THE FIRMNESS OF COOKED POTATO TISSUE, Journal of the Science of Food and Agriculture, 74(3), 1997, pp. 340-346
RHEOLOGICAL PROPERTIES OF RAISINS .1. COMPRESSION TEST
Authors: LEWICKI PP SPIESS WEL
Citation: Pp. Lewicki et Wel. Spiess, RHEOLOGICAL PROPERTIES OF RAISINS .1. COMPRESSION TEST, Journal of food engineering, 24(3), 1995, pp. 321-338
DIFFUSION OF LOW-MOLECULAR COMPOUNDS IN FOOD MODEL SYSTEMS
Authors: DIAZ G WOLF W KOSTAROPOULOS AE SPIESS WEL
Citation: G. Diaz et al., DIFFUSION OF LOW-MOLECULAR COMPOUNDS IN FOOD MODEL SYSTEMS, Journal of food processing and preservation, 17(6), 1993, pp. 437-454
Risultati: 1-9 |