Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mollye S. MacNaughton"'
Publikováno v:
Journal of Food Science. 83:922-928
The objectives of this work were to determine the effect of 3 levels of residual air and 2 different retort motions on the value of the average heating slope of the rate of heat penetration of 3 different viscosities of a food simulant in flexible re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb93882df5d61673e292fb00f1dca4e0
https://doi.org/10.1111/1750-3841.13963
https://doi.org/10.1111/1750-3841.13963
Publikováno v:
Journal of food science. 83(4)
The objectives of this work were to determine the effect of 3 levels of residual air and 2 different retort motions on the value of the average heating slope of the rate of heat penetration of 3 different viscosities of a food simulant in flexible re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4df1e2c25d9c59d6c82cd9b924ecb77a
https://pubmed.ncbi.nlm.nih.gov/29532935
https://pubmed.ncbi.nlm.nih.gov/29532935
Publikováno v:
Journal of Food Processing and Preservation. 42:e13410
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7395d3d694f67ea6e1db6aef6164e614
https://doi.org/10.1111/jfpp.13410
https://doi.org/10.1111/jfpp.13410
Autor:
MacNaughton, Mollye S.1, Whiteside, William S.1 wwhtsd@clemson.edu, Rieck, James R.2, Thomas, Ronald L.1
Publikováno v:
Journal of Food Processing & Preservation. Jan2018, Vol. 42 Issue 1, pn/a-1. 4p.
Publikováno v:
Journal of Food Science (John Wiley & Sons, Inc.); Apr2018, Vol. 83 Issue 4, p922-928, 7p, 1 Color Photograph, 9 Charts, 3 Graphs