검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Reheating characteristics of crust formed on buns, and crust formation Wahlby U, Skjoldebrand C Journal of Food Engineering, 53(2), 177, 2002 |
| 2 |
NIR-measurements of moisture changes in foods Wahlby U, Skjoldebrand C Journal of Food Engineering, 47(4), 303, 2001 |
| 3 |
Impact of impingement on cooking time and food quality Wahlby U, Skjoldebrand C, Junker E Journal of Food Engineering, 43(3), 179, 2000 |