✦ LIBER ✦

A Graphical Interpretation of Time-Temperature Related Quality Changes in Frozen Food

✍ Scribed by JOHN HENRY WELLS; R. PAUL SINGH; ANN C. NOBLE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of temperature fluctuation on ene

✍ W Moleeratanond; A Kramer; B.H Ashby; W.A Bailey; A.H Bennett 📂 Article 📅 1979 🏛 Elsevier Science 🌐 English ⚖ 722 KB

Application of Time-Temperature Indicato

✍ JOHN HENRY WELLS; R. PAUL SINGH 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 700 KB

Changes in Quality of All-Beef and Soy-E

✍ B.W. BERRY 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 912 KB

Quality and Nutritional Changes in Froze

✍ KEITH W. GATES; JACKIE G. EUDALY; AMANDA H. PARKER; LAURA A. PITTMAN 📂 Article 📅 1985 🏛 Institute of Food Technologists 🌐 English ⚖ 662 KB

Timing of blooms, algal food quality and

✍ JANNE E. SØREIDE; EVA LEU; JØRGEN BERGE; MARTIN GRAEVE; STIG FALK-PETERSEN 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 423 KB

Changes in Chicken Muscle Proteins Durin

✍ A. W. KHAN; L. VAN DEN BERG 📂 Article 📅 1965 🏛 Institute of Food Technologists 🌐 English ⚖ 276 KB