MODELING OF QUALITY DETERIORATION DURING FOOD-PROCESSING AND STORAGE

被引：0

|

作者：

SAGUY, I ^{[1
]}

KAREL, M ^{[1
]}

机构：

[1] MIT,DEPT NUTR & FOOD SCI,CAMBRIDGE,MA 02139

来源：

FOOD TECHNOLOGY | 1980年 / 34卷 / 02期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：78 / 85

页数：8

相关论文

共 50 条

[1] Physical-mechanical modifications of eggs for food-processing during storage
Berardinelli, A.
Ragni, L.
Giunchi, A.
Gradari, P.
Guarnieri, A.
[J]. POULTRY SCIENCE, 2008, 87 (10) : 2117 - 2125
[2] QUALITY-CONTROL IN FOOD-PROCESSING
HAYES, MJ
[J]. PROCESS BIOCHEMISTRY, 1973, 8 (02) : 9 - 10
[3] REMOVAL OF MYCOTOXINS DURING FOOD-PROCESSING
KAMIMURA, H
[J]. MYCOTOXINS AND PHYCOTOXINS 88, 1989, 10 : 169 - 176
[4] ANTIOXIDANT LOSSES DURING FOOD-PROCESSING
KIRLEIS, AW
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (07) : A460 - A460
[5] FOOD-PROCESSING
VANDERSTOEP, J
[J]. AGROLOGIST, 1980, 9 (02): : 20 - 22
[6] BIOSENSORS FOR QUALITY-CONTROL IN FOOD-PROCESSING
KARUBE, I
SUZUCHI, S
[J]. INDUSTRIE ALIMENTARI, 1982, 21 (07): : 586 - 586
[7] MATHEMATICAL-MODELING OF CONSEQUENT REACTIONS IN FOOD-PROCESSING
PETERS, H
SCHLEUSENER, H
SIELAFF, H
PETERS, W
[J]. LEBENSMITTELINDUSTRIE, 1986, 33 (02): : 62 - 64
[8] FOOD-PROCESSING - FOOD FOR THOUGHT
WYLIE, P
[J]. ENGINEER, 1984, 259 (6696): : 42 - &
[9] EDUCATIONAL-PROGRAMS IN QUALITY FOR THE FOOD-PROCESSING INDUSTRY
SURAK, JG
MCANELLY, JK
[J]. FOOD TECHNOLOGY, 1992, 46 (06) : 80 - +
[10] IMPORTANCE OF STATISTICAL QUALITY-CONTROL IN FOOD-PROCESSING
KLOOS, C
[J]. JOURNAL OF FOOD PROTECTION, 1987, 50 (10) : 891 - 891

← 1 2 3 4 5 →