HEATING CURVES DURING COMMERCIAL COOKING OF THE BLUE CRAB.DICKERSON RW JR; BERRY MR JR.1976; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1976; VOL. 39; NO 4; PP. 258-262; BIBL. 10 REF.Article

THERMAL DIFFUSIVITY OF MEATS = DIFFUSIVITE THERMIQUE DE VIANDES ET POISSONSDICKERSON RW JR; READ RB JR.1975; A.S.H.R.A.E. TRANS.; U.S.A.; DA. 1975; VOL. 81; NO 1; PP. 356-364; BIBL. 15 REF.; (ASHRAE SEMIANNU. MEET. PROC.; ATLANTIC CITY, N.J.; 1975)Conference Paper

TEMPERATURE PROFILES DURING COMMERCIAL PASTEURIZATION OF MEAT FROM THE BLUE CRAB = PROFILS DE TEMPERATURE PENDANT LA PASTEURISATION INDUSTRIELLE DE LA CHAIR DU CRABE BLEUDICKERSON RW JR; BERRY MR JR.1974; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1974; VOL. 37; NO 12; PP. 618-621; BIBL. 6REF.Article

MOISTURE ADSORPTION ISOTHERMS FOR SELECTED FEEDS AND INGREDIENTS = ISOTHERMES D'ADSORPTION DE L'HUMIDITE POUR QUELQUES ALIMENTS DU BETAIL ET LEURS INGREDIENTSBERRY MR JR; DICKERSON RW JR.1973; TRANS. A.S.A.E.; U.S.A.; DA. 1973; VOL. 16; NO 1; PP. 137-139; BIBL. 13 REF.Serial Issue