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Refinado por: Nome da Publicação: Food Technology remover tipo de recurso: magazinearticle remover
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Foodborne disease significance of Escherichia coli O157:H7 and other enterohemorrhagic E. coli
Foodborne disease significance of Escherichia coli O157:H7 and other enterohemorrhagic E. coli
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Foodborne disease significance of Escherichia coli O157:H7 and other enterohemorrhagic E. coli

Buchanan, A. (Food Safety Research Unit, USDA, ARS, Wyndmoor, PA.)

Food technology (Chicago), 1997-10, Vol.51 (10)

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12
Measuring residence time and modeling the system
Measuring residence time and modeling the system
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Measuring residence time and modeling the system

Sastry, S.K. (Ohio State University, Columbus, OH.)

Food technology (Chicago), 1997-10, Vol.51 (10)

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13
Laboratory: water activity: the new critical measurement
Laboratory: water activity: the new critical measurement
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Laboratory: water activity: the new critical measurement

Giese, J. (Food Technology.)

Food technology (Chicago), 1997-10, Vol.51 (10)

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14
Aseptic process validated for foods containing particulates
Aseptic process validated for foods containing particulates
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Aseptic process validated for foods containing particulates

Palaniappan, S. (Tetra Rex Packaging Systems, Buffalo Grove, IL.) ; Sizer, C.E

Food technology (Chicago), 1997-08, Vol.51 (8)

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15
Molecular strategies to improve the protein quality of legumes
Molecular strategies to improve the protein quality of legumes
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Molecular strategies to improve the protein quality of legumes

De Lumen, B.O. (University of California, Berkeley, CA.) ; Krenz, D.C ; Revilleza, M.J

Food technology (Chicago), 1997-05, Vol.51 (5)

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16
Storage proteins and hard-to-cook phenomenon in legume seeds
Storage proteins and hard-to-cook phenomenon in legume seeds
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Storage proteins and hard-to-cook phenomenon in legume seeds

Liu, K. (Hartz Seed, Stuttgart, AR.)

Food technology (Chicago), 1997-05, Vol.51 (5)

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17
Nutritional quality of cereal and legume storage proteins
Nutritional quality of cereal and legume storage proteins
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Nutritional quality of cereal and legume storage proteins

Phillips, R.D. (University of Georgia, Agricultural Experiment Station, Griffith, GA.)

Food technology (Chicago), 1997-05, Vol.51 (5)

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18
What predictive food microbiology can learn from water microbiology
What predictive food microbiology can learn from water microbiology
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What predictive food microbiology can learn from water microbiology

Haas, C.N. (Drexel University, Philadelphia, PA.) ; Rose, J.B ; Gerba, C.P ; Crockett, C.S

Food technology (Chicago), 1997-04, Vol.51 (4)

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19
Soybean protein composition and tofu quality
Soybean protein composition and tofu quality
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Soybean protein composition and tofu quality

Murphy, P.A. (Iowa State University, Ames, IA.) ; Chen, H.P ; Hauck, C.C ; Wilson, L.A

Food technology (Chicago), 1997-03, Vol.51 (3)

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20
Applying quality concepts in frozen food development
Applying quality concepts in frozen food development
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Applying quality concepts in frozen food development

Shewfelt, R.L. (University of Georgia, Griffin, GA.) ; Erickson, M.C ; Hung, Y.C ; Malundo, T.M.M

Food technology (Chicago), 1997-02, Vol.51 (2)

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