Author:
Torres J. Antonio,Bouzas Jorge,Kirby Constance,Almonacid Merino Sergio F.,Kantt Carlos A.,Simpson Ricardo,Banga Julio R.
Reference95 articles.
1. Almonacid-Merino, S.F. and Torres, J.A. 1993. Mathematical models to evaluate temperature abuse effects during distribution of refrigerated solid foods. J. Food Eng. 20:223.
2. Almonacid-Merino, S.F., Thomas, D.R., and Torres, J.A. 1993. Numerical and statistical methodology to analyze microbial spoilage of refrigerated solid foods exposed to temperature abuse. J. Food Sci. 58:914.
3. Almonacid-Merino, S.F., Thomas, D.R., and Torres, J.A. 1994. Shelf-life model for refrigerated foods exposed to temperature abuse: variability analysis of estimated values. J. Food Sci.: In Review.
4. Aston, J.W. and Dulley, J.R. 1982. Cheddar cheese flavor. Aust. J. Dairy Tech. 47:59.
5. Aston, J.W. and Douglas, K. 1983. The production of volatile compounds in Cheddar cheese during accelerated ripening. Aust. J. Dairy Technol. 83:66.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献