OPTIMIZATION THEORY AND ITS APPLICATION IN FOOD-PROCESSING

被引：0

作者：

EVANS, LB

机构：

来源：

FOOD TECHNOLOGY | 1982年 / 36卷 / 07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

页码：88 / &

共 50 条

[1] STABILITY OF ERYTHRITOL IN FOOD-PROCESSING AND ITS APPLICATION TO PROCESSED FOOD
HAGIWARA, K
ICHIKAWA, T
SHINDOU, T
SASAKI, Y
MIKI, H
[J]. JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN, 1988, 29 (06): : 427 - 430
[2] APPLICATION OF MODIFIED SUPER-SIMPLEX OPTIMIZATION TO FOOD-PROCESSING
NAKAI, S
KUWATA, T
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1981, 14 (03): : 170 - 170
[3] ANALYSIS AND CONTROL OF ICE STRUCTURE IN THE FREEZING OF FOOD AND ITS APPLICATION TO FOOD-PROCESSING
MIYAWAKI, O
[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1995, 42 (03): : 210 - 217
[4] FLUIDIZATION AND ITS APPLICATIONS TO FOOD-PROCESSING
SHILTON, NC
NIRANJAN, K
[J]. FOOD STRUCTURE, 1993, 12 (02): : 199 - 215
[5] FOOD-PROCESSING
VANDERSTOEP, J
[J]. AGROLOGIST, 1980, 9 (02): : 20 - 22
[6] BACTERIAL ADHERENCE - ITS CONSEQUENCES IN FOOD-PROCESSING
PONTEFRACT, RD
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1991, 24 (3-4): : 113 - 117
[7] CELL DISRUPTION AND ITS CONSEQUENCES IN FOOD-PROCESSING
SCHWIMMER, S
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (04) : 530 - +
[8] ITS A ONE WORLD FOOD-PROCESSING COMMUNITY
HONIGBER.JD
[J]. FOOD ENGINEERING, 1974, 46 (07): : 79 - &
[9] FOOD-PROCESSING - FOOD FOR THOUGHT
WYLIE, P
[J]. ENGINEER, 1984, 259 (6696): : 42 - &
[10] APPLICATION OF SYSTEMS IDEAS IN FOOD-PROCESSING TECHNOLOGY EDUCATION
HANDS, SA
[J]. WORLDS POULTRY SCIENCE JOURNAL, 1991, 47 (01) : 39 - 41

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