검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Kinetic modeling of quality changes of chilled ready to serve lasagna Olivera DF, Salvadori VO Journal of Food Engineering, 110(3), 487, 2012 |
| 2 |
Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta Olivera DF, Salvadori VO Journal of Food Engineering, 90(2), 271, 2009 |
| 3 |
Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage Olivera DF, Vina SZ, Marani CM, Ferreyra RM, Mugridge A, Chaves AR, Mascheroni RH Journal of Food Engineering, 84(1), 148, 2008 |
| 4 |
Quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) as affected by blanching method Vina SZ, Olivera DF, Marani CM, Ferreyra RM, Mugridge A, Chaves AR, Mascheroni RH Journal of Food Engineering, 80(1), 218, 2007 |