Low-intensity ultrasound for food research and the food industry
Martin G. Scanlon
págs. 535-536
John N. Coupland
págs. 537-543
Solid fat content determination by ultrasonic velocimetry
Anand Pal Singh, D.J. McClements, A.G. Marangoni
págs. 545-555
The application of ultrasonic spectroscopy to the study of the gelation of milk components
Marcela Alexander, Milena Corredig, Douglas G. Dalgleish
págs. 557-565
L.J. Pyrak-Nolte, O.H. Campanella, K.A. Ross
págs. 567-577
Tarek S. Awad
págs. 579-586
Concentration control in alcoholic fermentation processes from ultrasonic velocity measurements
Luis Elvira, Pablo Resa López, Francisco Ramón Montero de Espinosa
págs. 587-594
Use of ultrasonics for the composition assessment of olive mill wastewater (alpechin)
Gabriela Clemente Polo, José Javier Benedito Fort, Antoni Mulet Pons, José Vicente García Pérez
págs. 595-601
Non-destructive texture analysis of cereal products
Loreta Basinskiene, Grazina Juodeikiene
págs. 603-610
Ultrasound velocity measurement to determine lipid content in salmon muscle; the effects of myosepta
F. Mayia, J. Lines, R.A. Shannon, P.J. Probert-Smith
págs. 611-620
Non-invasive characterization of fluid foodstuffs based on ultrasonic measurements
Judith Ann Bamberger, Margaret S. Greenwood
págs. 621-625
págs. 627-631
Effect of temperature gradient on ultrasonic Doppler velocimetry measurement during pipe flow
Michael J. McCarthy, Kathryn L. McCarthy, Lu Wang
págs. 633-642
© 2001-2024 Fundación Dialnet · Todos los derechos reservados