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Z A Holmes

Showing results (1-10 of 7) with videos related to

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Critical Reviews in Food Science and Nutrition|January 1, 1981
Heat transfer and temperature of foods during processingZ A Holmes, M Woodburn
Journal of the American Dietetic Association|February 1, 1981
Macrostructure of selected raw starches and selected heated starch dispersionsZ A Holmes, A Soeldner
Journal of the American Dietetic Association|April 1, 1981
Effect of heating rate and freezing and reheating of corn and wheat starch-water dispersionsZ A Holmes, A Soeldner
Journal of the American Dietetic Association|August 1, 1981
Characteristics of a cream of cheese with bacon frozen soup concentrateC Brown, Z A Holmes, A Soeldner
Journal of the American Dietetic Association|May 1, 1980
Computer-simulated laboratory experiments in food science. I. The modelZ A Holmes, D Osterman, R McNaughton
Journal of the American Dietetic Association|May 1, 1980
Computer-simulated laboratory experiments in food science. II. Evaluation of the model in useZ A Holmes, D Osterman, M Marshall, et al.
Meat Science|November 8, 2011
The effect of pressurisation of pre-rigor muscle on post-rigor meat characteristicsW H Kennick, E A Elgasim, Z A Holmes, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Critical Reviews in Food Science and Nutrition|January 1, 1981
Heat transfer and temperature of foods during processingZ A Holmes, M Woodburn
Journal of the American Dietetic Association|February 1, 1981
Macrostructure of selected raw starches and selected heated starch dispersionsZ A Holmes, A Soeldner
Journal of the American Dietetic Association|April 1, 1981
Effect of heating rate and freezing and reheating of corn and wheat starch-water dispersionsZ A Holmes, A Soeldner
Journal of the American Dietetic Association|August 1, 1981
Characteristics of a cream of cheese with bacon frozen soup concentrateC Brown, Z A Holmes, A Soeldner
Journal of the American Dietetic Association|May 1, 1980
Computer-simulated laboratory experiments in food science. I. The modelZ A Holmes, D Osterman, R McNaughton
Journal of the American Dietetic Association|May 1, 1980
Computer-simulated laboratory experiments in food science. II. Evaluation of the model in useZ A Holmes, D Osterman, M Marshall, et al.
Meat Science|November 8, 2011
The effect of pressurisation of pre-rigor muscle on post-rigor meat characteristicsW H Kennick, E A Elgasim, Z A Holmes, et al.
Pageof 1