DETERMINATION OF HEAT AND MASS TRANSFER PARAMETERS DURING FRYING OF POTATO SLICES

HACCP APLICADO A LA CADENA ALIMENTARIA

ANALYSIS OF MASS TRANSFER PARAMETERS DURING BAKING OF COOKIES

Trazabilidad

HACCP A PRODUCTOS CARNICOS

HACCP EN CARNES

Modelo HACCP General para productos curdos molidos de carne y aves

EFFECTOFLOW OXYGEN CONCENTRATIONS ON GROWTH AND A-AMYLASE PRODUCTION OF ASPERGILLUS ORYZAE

DETERMINATION AND CORRELATION OF HEAT TRANSFER COEFFICIENTS IN A FALLING FILM EVAPORATOR