HYDROGEN IONS PROFILES, APPARENT MOBILITY AND DISAPPEARANCE DURING COOKING OF MEAT EMULSION - 2. CYLINDRICAL GEOMETRY = PROFIL, MOBILITE APPARENTE ET DISPARITION DES IONS HYDROGENE LORS DE LA CUISSON D'EMULSIONS DE VIANDE - 2. GEOMETRIE CYLINDRIQUEMITTAL G; BLAISDELL JL.1983; JOURNAL OF FOOD PROCESS ENGINEERING; ISSN 0145-8876; USA; DA. 1983; VOL. 6; NO 2; PP. 73-84; BIBL. 10 REF.; 4 FIG./2 TABL.Article

MOISTURE ISOTHERMS OF A PROCESSED MEAT PRODUCT-BOLOGNAIGBEKA JC; BLAISDELL JL.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 1; PP. 37-46; BIBL. 14 REF.Article

MOISTURE MOBILITY IN MEAT EMULSION DURING COOKING. 1. SLAB MOISTURE HISTORY. = MOBILITE DE L'EAU DANS LES EMULSION DE VIANDE, AU COURS DE LA CUISSON. 1. EVOLUTION DE LA TENEUR EN EAU DES TRANCHES.MITTAL GS; BLAISDELL JL; HERUM FL et al.1982; JOURNAL OF FOOD TECHNOLOGY.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 6; PP. 709-717; BIBL. 13 REF.; 5 FIG./1 TABL.Article

DIFFUSION DYNAMICS OF SODIUM AND CHLORIDE IONS. I: DURING COOKING OF MEAT EMULSION SLABMITTAL GS; BLAISDELL JL; HERUM FL et al.1982; LEBENSM.-WISS.+TECHNOL.; ISSN 0023-6438; CHE; DA. 1982; VOL. 15; NO 5; PP. 275-280; BIBL. 17 REF.Article

THERMAL DIFFUSIVITY OF MODEL MEAT ANALOG SYSTEMSRIZVI SSH; BLAISDELL JL; HARPER WJ et al.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 6; PP. 1727-1731; BIBL. 11 REF.Article