검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Densities, viscosities and water activities of ternary NaCl-glucose syrup-water systems from 283.1 to 298.1 K Deumier F, Bohuon P Journal of Food Engineering, 68(3), 377, 2005 |
| 2 |
Pulsed vacuum brining of poultry meat: experimental study on the impact of vacuum cycles on mass transfer Deumier F, Bohuon P, Trystram G, Saber N, Collignan A Journal of Food Engineering, 58(1), 75, 2003 |
| 3 |
Pulsed vacuum brining of poultry meat: interpretation of mass transfer mechanisms Deumier F, Trystram G, Collignan A, Guedider L, Bohuon P Journal of Food Engineering, 58(1), 85, 2003 |
| 4 |
Osmotic treatment of fish and meat products Collignan A, Bohuon P, Deumier F, Poligne I Journal of Food Engineering, 49(2-3), 153, 2001 |
| 5 |
Control of immersion processes: A novel system for monitoring mass transfers tested with herring brining Deumier F, Mens F, HeriardDubreuil B, Collignan A Journal of Food Engineering, 32(3), 293, 1997 |