검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization Tan J, Kerr WL Journal of Food Engineering, 166, 45, 2015 |
| 2 |
Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation Anese M, De Bonis MV, Mirolo G, Ruocco G Journal of Food Engineering, 119(3), 627, 2013 |
| 3 |
Modelling the effects of thermal sterilization on the quality of tomato puree Zanoni B, Pagliarini E, Giovanelli G, Lavelli V Journal of Food Engineering, 56(2-3), 203, 2003 |