UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Testing manufacturing strategy formulation processes

International journal of production economics, 1998-09, Vol.56 (1), p.517-523

1998

Volltextzugriff (PDF)

Selection and use of postharvest technologies as a component of the food chain

Journal of food science, 2004-03, Vol.69 (2), p.crh43-crh46

Bourne, M.C

2004

Volltextzugriff (PDF)

Cultivar, specific gravity and location in tuber affect puncture force of raw potatoes

Journal of food science, 1992-11, Vol.57 (6), p.1353-1356

1992

Volltextzugriff (PDF)

Water absorption and swelling in dry bean seeds

Journal of food processing and preservation, 1992-04, Vol.16 (2), p.75-98

1992

Volltextzugriff (PDF)

Kinetics of radiation softening of carrot

Radiation physics and chemistry (Oxford, England : 1993), 1996-09, Vol.48 (3), p.380-380

Bourne, M.C.

1996

Volltextzugriff (PDF)

Crispness in foods--review

Journal of food science, 1976-01, Vol.41 (5), p.1153-1157

1976

Volltextzugriff (PDF)

Calibration of rheological techniques used for foods

Journal of food engineering, 1992, Vol.16 (1), p.151-163

Bourne, Malcolm C.

1992

Volltextzugriff (PDF)

Food Security: Postharvest Losses

Encyclopedia of Agriculture and Food Systems, 2014, Vol.3, p.338-351

Bourne, M.C.

2014

Volltextzugriff (PDF)

effect of level of skin on the quality of chicken frankfurters

Poultry science, 1968-01, Vol.47 (6), p.1989-1996

1968

Volltextzugriff (PDF)

Why so many tests to measure texture?

Hydrocolloids, 2000, p.425-430

Bourne, M.C.

2000

Volltextzugriff (PDF)

Kinetic of softening of carrot by gamma radiation

Journal of texture studies, 1995-12, Vol.26 (5), p.553-560

Bourne, M.C. (Cornell University, Geneva, NY.)

1995

Volltextzugriff (PDF)

Effect of Storage Time, Relative Humidity and Temperature on the Cookability of Whole Red Kidney Beans and on the Cell Wall Components of the Cotyledons

Canadian Institute of Food Science and Technology journal, 1990-02, Vol.23 (1), p.72-75

1990

Volltextzugriff (PDF)

Relationships between the hard-to-cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid, and minerals

Journal of food science, 1984-11, Vol.49 (6), p.1577-1583

1984

Volltextzugriff (PDF)

Measuring hardness distribution of cooked rice by single-grain puncture

Journal of texture studies, 1996-04, Vol.27 (1), p.1-13

1996

Volltextzugriff (PDF)

Editorial Note

Journal of texture studies, 1986-06, Vol.17 (2)

1986

Volltextzugriff (PDF)

Editorial Note

Journal of texture studies, 1986-06, Vol.17 (2), p.v-v

1986

Volltextzugriff (PDF)

Editorial Note

Journal of texture studies, 1986-06, Vol.17 (2), p.v-v

1986

Volltextzugriff (PDF)

Standardization of texture measuring instruments

Journal of texture studies, 1972, Vol.3 (3), p.378-384

Bourne, M.C

1972

Volltextzugriff (PDF)

Hardness of cooked milled rice by instrumental and sensory methods

Journal of texture studies, 1993-04, Vol.24 (1), p.81-94

1993

Volltextzugriff (PDF)

Kinetics of thermal softening of vegetables [Green beans, white beans, beets, carrots]

Journal of texture studies, 1983-03, Vol.14 (1), p.1-9

1983

Volltextzugriff (PDF)

Assessment of Components of Fruit Firmness in Selected Sweet Cherry Genotypes

HortScience, 1988-10, Vol.23 (5), p.902-904

1988

Volltextzugriff (PDF)

Is rheology enough for food texture measurement?

Journal of texture studies, 1975-06, Vol.6 (2), p.259-262

Bourne, M.C

1975

Volltextzugriff (PDF)

Texture Evaluation Of Horticultural Crops

HortScience, 1980-02, Vol.15 (1), p.51-57

Bourne, Malcolm C.

1980

Volltextzugriff (PDF)

Texture and rehydration of dehydrated carrots as affect by low temperature blanching

Journal of food science, 1992-09, Vol.57 (5)

1992

Volltextzugriff (PDF)

Method for obtaining compression and shear coefficients of foods using cylindrical punches

Journal of texture studies, 1975, Vol.5 (4), p.459-469

Bourne, M.C

1975

Volltextzugriff (PDF)

1 – 25 von 59

Menü

Weitere Dienste

Einstellungen

Testing manufacturing strategy formulation processes

Selection and use of postharvest technologies as a component of the food chain

Cultivar, specific gravity and location in tuber affect puncture force of raw potatoes

Water absorption and swelling in dry bean seeds

Kinetics of radiation softening of carrot

Crispness in foods--review

Calibration of rheological techniques used for foods

Food Security: Postharvest Losses

effect of level of skin on the quality of chicken frankfurters

Why so many tests to measure texture?

Kinetic of softening of carrot by gamma radiation

Effect of Storage Time, Relative Humidity and Temperature on the Cookability of Whole Red Kidney Beans and on the Cell Wall Components of the Cotyledons

Relationships between the hard-to-cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid, and minerals

Measuring hardness distribution of cooked rice by single-grain puncture

Editorial Note

Editorial Note

Editorial Note

Standardization of texture measuring instruments

Hardness of cooked milled rice by instrumental and sensory methods

Kinetics of thermal softening of vegetables [Green beans, white beans, beets, carrots]

Assessment of Components of Fruit Firmness in Selected Sweet Cherry Genotypes

Is rheology enough for food texture measurement?

Texture Evaluation Of Horticultural Crops

Texture and rehydration of dehydrated carrots as affect by low temperature blanching

Method for obtaining compression and shear coefficients of foods using cylindrical punches

Aktive Filter

Suchergebnisse filtern