검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Application of aqueous ozone for treating pre-cut green peppers (Capsicum annuum L.) Ketteringham L, Gausseres R, James SJ, James C Journal of Food Engineering, 76(1), 104, 2006 |
| 2 |
The effects of surface steam treatment on bacterial reduction and storage of beef primals and retail cuts Purnell G, Allen V, James S, Ketteringham L Journal of Food Engineering, 68(4), 419, 2005 |
| 3 |
Surface pasteurisation of shell eggs James C, Lechevalier V, Ketteringham L Journal of Food Engineering, 53(2), 193, 2002 |
| 4 |
Effect of steam condensation, hot water or chlorinated hot water immersion on bacterial numbers and quality of lamb carcasses James C, Thornton JA, Ketteringham L, James SJ Journal of Food Engineering, 43(4), 219, 2000 |
| 5 |
Immersion chilling of trays of cooked products Ketteringham L, James S Journal of Food Engineering, 40(4), 259, 1999 |