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
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
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
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
Citation: E. Mayermiebach et al., A MODEL TO PREDICT MICROBIAL-CONTAMINATION OF BLANCHED SPINACH, Lebensmittel-Wissenschaft + Technologie, 30(5), 1997, pp. 536-542
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
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