Zobrazeno 1 - 10
of 22
pro vyhledávání: '"C. R. Stumbo"'
Publikováno v:
Food research. 11(5)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc05b86dec6bdf5e7746261b24b281d1
https://pubmed.ncbi.nlm.nih.gov/20275419
https://pubmed.ncbi.nlm.nih.gov/20275419
Publikováno v:
Food research. 11(5)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::393c518b0ab053eebfcee8de2aceb08a
https://pubmed.ncbi.nlm.nih.gov/20275418
https://pubmed.ncbi.nlm.nih.gov/20275418
Publikováno v:
Journal of Food Science. 40:993-996
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe4a34835407d698b818bf3a1c6ad071
https://doi.org/10.1111/j.1365-2621.1975.tb02251.x
https://doi.org/10.1111/j.1365-2621.1975.tb02251.x
Publikováno v:
Journal of Food Science. 40:989-992
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5d2538b102a652978af2bae0ce940fe
https://doi.org/10.1111/j.1365-2621.1975.tb02250.x
https://doi.org/10.1111/j.1365-2621.1975.tb02250.x
Publikováno v:
Journal of Food Science. 39:276-281
A numerical model was developed to study transient heat conduction in a pear-shaped can. The model was extended to perform bacterial lethality and nutrient retention calculations for foods processed in pear-shaped containers. Transient temperature di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9b5b56a37d41c80d5fcf2ef6cbcf051
https://doi.org/10.1111/j.1365-2621.1974.tb02874.x
https://doi.org/10.1111/j.1365-2621.1974.tb02874.x
Publikováno v:
Journal of Food Science. 40:985-988
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df9aad1dbf793153fdb33b17ca790129
https://doi.org/10.1111/j.1365-2621.1975.tb02249.x
https://doi.org/10.1111/j.1365-2621.1975.tb02249.x
Publikováno v:
Journal of Food Science. 40:1316-1323
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f9194d54a197f133698157ca5339783
https://doi.org/10.1111/j.1365-2621.1975.tb01080.x
https://doi.org/10.1111/j.1365-2621.1975.tb01080.x
Autor:
J. L. Secrist, C. R. Stumbo
Publikováno v:
Journal of Food Science. 23:51-60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::939843e1f915e6ae104206015bdb2e30
https://doi.org/10.1111/j.1365-2621.1958.tb17537.x
https://doi.org/10.1111/j.1365-2621.1958.tb17537.x
Publikováno v:
Journal of Food Science. 10:283-293
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8f158c05ced47b04baded1c13994167
https://doi.org/10.1111/j.1365-2621.1945.tb16169.x
https://doi.org/10.1111/j.1365-2621.1945.tb16169.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 2:298-302
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9830d4af4cb58e3bd91a8cef856802a3
https://doi.org/10.1021/jf60026a012
https://doi.org/10.1021/jf60026a012