Zobrazeno 1 - 4
of 4
pro vyhledávání: '"TJ Wilkins"'
Publikováno v:
International Journal of Food Science & Technology. 25:657-667
Summary This study compares the heating and cooling times of and mass losses from meat joints in three systems: convective air, water immersion and pressure/vacuum. Cooling times were compared with the UK Department of Health (DoH, 1989) guidelines w
Autor:
Bhattacharyya E; Department of Physiology, Michigan State University, East Lansing, USA., Panchal A, Wilkins TJ, de Ondarza J, Hootman SR
Publikováno v:
Gastroenterology [Gastroenterology] 1995 Sep; Vol. 109 (3), pp. 944-52.
Autor:
Wilkins TJ; Department of Physiology, Michigan State University, East Lansing 48824-1101., de Ondarza J, Hootman SR
Publikováno v:
Biochemical and biophysical research communications [Biochem Biophys Res Commun] 1994 Nov 30; Vol. 205 (1), pp. 423-8.
Autor:
Wilkins TJ, Bennett JE
Publikováno v:
Surgery, gynecology & obstetrics [Surg Gynecol Obstet] 1980 Sep; Vol. 151 (3), pp. 404-6.