Zobrazeno 1 - 9
of 9
pro vyhledávání: '"M. D. Earle"'
Publikováno v:
International Journal of Food Science & Technology. 16:481-492
Summary When energy surveys are carried out in factories, the usual method is to install expensive metering equipment and to measure energy flows to various parts of the plant. The costs involved in conducting surveys by this method are often prohibi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::998c91c218b4059d06e2737e03a2ed82
https://doi.org/10.1111/j.1365-2621.1981.tb01841.x
https://doi.org/10.1111/j.1365-2621.1981.tb01841.x
Autor:
M. D. Earle
Waves critically affect man in coastal regions, including the open coasts and adjacent continental shelves. Preventing beach erosion, designing and building structures, designing and operating ships, providing marine forecasts, and coastal planning a
Publikováno v:
Journal of Food Science. 44:327-331
Coagulation of protein from aqueous alkaline meat extracts by acidification, heating, and freezing-thawing, was studied between pH 7.0 and 4.5. Protein recovery in excess of 90% was possible by heating momentarily to 80°C or higher at pH 5.0-6.0, bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::222efd5fb9158e814974ee44b087d589
https://doi.org/10.1111/j.1365-2621.1979.tb03781.x
https://doi.org/10.1111/j.1365-2621.1979.tb03781.x
Publikováno v:
Journal of Food Science. 47:844-848
Kinetics of the loss on heating of vitamin A (measured as transretinol) were determined in liver and fat mixtures. Five variables (fat, protein and moisture contents, copper concentration, and pH) were studied in a two-stage experimental design. Stea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbaa2d7f39bda85ec1b33b4da86fc359
https://doi.org/10.1111/j.1365-2621.1982.tb12727.x
https://doi.org/10.1111/j.1365-2621.1982.tb12727.x
Publikováno v:
Journal of Food Science. 46:32-40
The effects of heating on Vitamin A (measured as trans-retinol) in beef liver puree were investigated. The liver puree was heated in capillary tubes at five temperatures in the range 103-127°C, the typical canning temperature range for meat products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6257975a4b25a08264af3a0a6911bbac
https://doi.org/10.1111/j.1365-2621.1981.tb14523.x
https://doi.org/10.1111/j.1365-2621.1981.tb14523.x
Autor:
M D Earle
An analysis has been made of atmospheric radiance data which were computed by the Weather Bureau based on a variety of atmospheric models. Narrow spectral regions, located within the carbon dioxide absorption band centered at 15 microns, have been co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64ec76784b17602dee7bf1d76980a030
https://doi.org/10.21236/ad0460971
https://doi.org/10.21236/ad0460971
Publikováno v:
Physical Review. 93:629-630
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c0a00e2afb556f2c31884de93d72825
https://doi.org/10.1103/physrev.93.629
https://doi.org/10.1103/physrev.93.629
Autor:
M. D. Earle, V. E. Derr
Publikováno v:
Physical Review. 85:384-385
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::557efbeeeab1c3464d6a034c22bd61d5
https://doi.org/10.1103/physrev.85.384.2
https://doi.org/10.1103/physrev.85.384.2
Autor:
M. D. Earle, A. M. Anderson
Publikováno v:
The Journal of the Operational Research Society. 34:9
The use of linear programming to select diets to meet specific nutritional requirements frequently results in an over-supply of certain nutrients. Nutritional balance is difficult to achieve in diets selected by linear programming owing to the comple
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c52d588414333740c48bf8816baa3851
https://doi.org/10.2307/2581598
https://doi.org/10.2307/2581598