Search

نمایش تعداد 1-10 از 54

Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating

نوع: Journal Paper

نویسنده : Yi Zhu; Zhongli Pan

ناشر: Elsevier Science

سال: 2009

Request PDF

Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

نوع: Ebook

نویسنده : Zhongli Pan; Griffiths Gregory Atungulu

سال: 2010

Request PDF

Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

نوع: Ebook

نویسنده : Zhongli Pan; Griffiths Gregory Atungulu

ناشر: CRC Press

سال: 2010

Request PDF

EFFECT OF DIPPING TREATMENTS ON COLOR STABILIZATION AND TEXTURE OF APPLE CUBES FOR INFRARED DRY-BLANCHING PROCESS

نوع: Journal Paper

نویسنده : YI ZHU; ZHONGLI PAN; TARA H. MCHUGH

سال: 2007

Request PDF

Quality and Safety Characteristics of Infrared Dried Onion Products

نوع: Journal Paper

نویسنده : Michael Gabel; Zhongli Pan; Sanath Amaratunga

سال: 2004

Request PDF

The classification of 2 and 3 torsion free polyhedra

نوع: Journal Paper

نویسنده : Jian Zhong Pan; Zhong Jian Zhu

سال: 2015

Request PDF

Infrared Heating

نوع: Journal Paper

نویسنده : Zhongli Pan; Griffiths G. Atungulu; Xuan Li

سال: 2014

Request PDF

Thermal and chemical treatments to improve adhesive property of rice bran

نوع: Journal Paper

نویسنده : Zhongli Pan; Anna Cathcart; Donghai Wang

سال: 2005

Request PDF

Infrared Processing of Foods

نوع: Journal Paper

نویسنده : Zhongli Pan; Chandrasekar Venkitasamy; Xuan Li

سال: 2016

Request PDF

Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment

نوع: Journal Paper

نویسنده : Gokhan Bingol; Ang Zhang; Zhongli Pan; Tara H. McHugh

سال: 2012

Request PDF

1
2
3
4
. . .
6

Search

Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating

Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

EFFECT OF DIPPING TREATMENTS ON COLOR STABILIZATION AND TEXTURE OF APPLE CUBES FOR INFRARED DRY-BLANCHING PROCESS

Quality and Safety Characteristics of Infrared Dried Onion Products

The classification of 2 and 3 torsion free polyhedra

Infrared Heating

Thermal and chemical treatments to improve adhesive property of rice bran

Infrared Processing of Foods

Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment

نویسنده

موضوع

ناشر

سال

نوع

زبان

نوع محتوا

عنوان ناشر

Search

Filters

Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating

Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

EFFECT OF DIPPING TREATMENTS ON COLOR STABILIZATION AND TEXTURE OF APPLE CUBES FOR INFRARED DRY-BLANCHING PROCESS

Quality and Safety Characteristics of Infrared Dried Onion Products

The classification of 2 and 3 torsion free polyhedra

Infrared Heating

Thermal and chemical treatments to improve adhesive property of rice bran

Infrared Processing of Foods

Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment