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pro vyhledávání: '"Duun, Anne Sissel"'
Autor:
Duun, Anne Sissel
Superchilling is a method that can be used to prolong the shelf life of foods by partial freezing. Knowledge of the effects of this method on both the shelf life and quality of foods is important in order to find optimal processing and storage condit
Externí odkaz:
http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-2192
Autor:
Stevik, Astrid Myckland, Duun, Anne Sissel, Rustad, Turid, O’Farrell, Marion, Schulerud, Helene, Ottestad, Silje
Publikováno v:
In Journal of Food Engineering 2010 100(1):169-177
Autor:
Hartmann, Martin1, Duun, Anne Sissel1, Markussen, Sidsel2, Grasdalen, Hans1, Valla, Svein1, Skjåk-Bræk, Gudmund1 gudmund @chembio.ntnu.no
Publikováno v:
BBA - General Subjects. Mar2002, Vol. 1570 Issue 2, p104. 9p.
Autor:
Hartmann M; Department of Biotechnology, Norwegian Biopolymer Laboratory, Norwegian University of Science and Technology, NTNU, Norway., Duun AS, Markussen S, Grasdalen H, Valla S, Skjåk-Braek G
Publikováno v:
Biochimica et biophysica acta [Biochim Biophys Acta] 2002 Mar 15; Vol. 1570 (2), pp. 104-12.