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1

effect of radio frequency heating on yoghurt, i: technological applicability, shelf-life and sensorial quality

;Caroline Siefarth;Thi Bich Thao Tran;Peter Mittermaier;Thomas Pfeiffer;Andrea Buettner

2014 journal of biological chemistry DOI: 10.3390/foods3020318 235 views

2

Detectability of the degree of freeze damage in meat depends on analytic-tool selection.

Egelandsdal, Bjørg;Abie, Sisay Mebre;Bjarnadottir, Stefania;Zhu, Han;Kolstad, Hilde;Bjerke, Frøydis;...

2019 Meat science DOI: S0309-1740(18)30659-... 75 views

3

Effect of the Chain Structure of Self-Emulsifying Polyester Sizing Agent on ILSS of Carbon Fiber/Unsaturated Polyester Resin Composites.

Wang, Zhenyu;Guo, Huijun;Zhou, Hang;Ouyang, Xinfeng;Jiang, Di;Li, Jianhua;Guo, Qipeng;Tang, Jun;Yang...

2019 Polymers DOI: E1528 191 views

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Meat science

ISSN: 1873-4138 466 views

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microstructure ph storage radio frequency texture shelf-life sensory heating yoghurtchemical technology carbon fiber ilss sizing agent unsaturated polyester