11   Artículos

Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 83 Num: 7 Par: 0 Año: 2003

A Dynamic Fungal Inactivation Approach Using Selective Infrared Heating

Revista: TRANSACTIONS OF THE ASABE    Formato: Impreso

Tabla de contenido: Vol: 46 Num: 5 Par: 0 Año: 2003

Simulation of Three-Dimensional Infrared Drying Using a Set of Three-Coupled Equations by the Control Volume Method

Revista: TRANSACTIONS OF THE ASABE    Formato: Impreso

Tabla de contenido: Vol: 45 Num: 5 Par: 0 Año: 2002

A THREE-DIMENSIONAL CONTROL VOLUME APPROACH TO MODELING HEAT AND MASS TRANSFER IN FOODS MATERIALS

Revista: TRANSACTIONS OF THE ASABE    Formato: Impreso

Tabla de contenido: Vol: 44 Num: 6 Par: 0 Año: 2001

Detection of inverted beet sugar adulteration of honey by FTIR spectroscopy

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 81 Num: 8 Par: 0 Año: 2001

Analysis of potato chips using FTIR photoacoustic spectroscopy

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 80 Num: 12 Par: 0 Año: 2000