NTU Trường Đại học Nha Trang
Bộ GD&ĐT
Tra cứu văn bằng
E-Learning
E-Office
International journal of food engineering, Tập 7, Số 2, 2011
Mục lục:
DòngNội dung
1Modelling with Response Surface Methodology of the Effects of Egg Yolk, Egg White, and Sodium Carbonate on Some of the Physical-Chemical and Sensory Properties of Beef Patties / Özgür Parlak, Ömer Zorba, and Sükrü Kurt
2Heat Inactivation of Mycobacterium avium subsp. paratuberculosis in Aseptically Prepared Ground Beef / Linda Saucier and Éveline Plamondon
3Heat Transfer Enhancement of a Three Phase Circulating Fluidized Bed Fruit Juice Evaporator Using Inert Particles / Jitian Song and Jun Chi