검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
The use of ultrasound velocity measurement to evaluate the textural properties of sobrassada from Mallorca Llull P, Simal S, Femenia A, Benedito J, Rossello C Journal of Food Engineering, 52(4), 323, 2002 |
| 2 |
Evaluation of textural properties of a meat-based product (sobrassada) using ultrasonic techniques Llull P, Simal S, Benedito J, Rossello C Journal of Food Engineering, 53(3), 279, 2002 |
| 3 |
Evaluation of textural properties of a meat-based product (sobrassada) using ultrasonic techniques (vol 53, pg 279, 2002) Llull P, Simal S, Benedito J, Rossello C, Femenia A Journal of Food Engineering, 55(4), 373, 2002 |
| 4 |
Dehydration of aloe vera: simulation of drying curves and evaluation of functional properties Simal S, Femenia A, Llull P, Rossello C Journal of Food Engineering, 43(2), 109, 2000 |