Measurement and targeting of thermophysical properties of carrot and meat based alginate particles for thermal processing applications-Reference-Cited by-同舟云学术

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Measurement and targeting of thermophysical properties of carrot and meat based alginate particles for thermal processing applications

Published:2011-11 Issue:1 Volume:107 Page:117-126
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Hassan Hussein F.,Ramaswamy Hosahalli S.

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Kaltetechnik;Backtrom,1965

2. Experimental attainment of optimum conditions;Box;Journal of Royal Statistical Society,1951

3. Bowman, R. C., (1970). M.Sc. thesis, Leeds University, UK. Cited in Lamb (1976).

4. Thermal destruction of bacterial spores immobilized in food/alginate particles;Brown;Food Microbiology,1984

5. Acceptance procedures for aseptically processed particulate foods;Chandarana,1992

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