Sensory Measurement in Food Science: Fitting Methods to Goals
pág. 72
Going On-Line with FDA
pág. 87
Science Libraries of the Future: Research in the Electronic Age
pág. 92
Teaching and Learning Styles in Food Science
pág. 96
Development of a Model Food Science Program for High Schools
pág. 106
Inhibition of Enzymatic Browning in Apple Products by 4-Hexylresorcinol
pág. 110
Foodborne Illness: Role of Home Food Handling Practices
pág. 119
Engineering Aspects of Deep-Fat Frying of Foods
pág. 133
Heat and Mass Transfer in Foods During Frying
pág. 134
An Engineering Perspective on Deep-Fat Frying of Breaded Chicken Pieces
pág. 138
Oil Uptake During Deep-Fat Frying: Factors and Mechanism
pág. 142
Deep-Fat Frying of Tortilla Chips: An Engineering Approach
pág. 146
Responding to Customer Requirements for Improved Frying System Performance
pág. 151
© 2001-2024 Fundación Dialnet · Todos los derechos reservados
Coordinado por: