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food engineering reviews
سال:2016 - دوره:8 - شماره:4
Application of Food Extrusion Process to Develop Fish Meat-Based Extruded Products
- صفحه:448-456
Conventional and Emerging Combination Technologies for Food Processing
- صفحه:414-434
High Pressure Processing Effects on Lipids Thermophysical Properties and Crystallization Kinetics
- صفحه:393-413
Quality and Energy Evaluation in Meat Cooking
- صفحه:435-447
Technological and Consumer Strategies to Tackle Food Wasting
- صفحه:457-467
Technological and Engineering Trends for Production of Gluten-Free Beers
- صفحه:468-482
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