au.\*:("SORENFORS P")
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DETERMINATION OF THE THERMAL CONDUCTIVITY OF MINCED MEAT = DETERMINATION DE LA CONDUCTIVITE THERMIQUE DE LA VIANDE HACHEESORENFORS P.1974; SCI.+TECHNOL. ALIMENT.; SUISSE; DA. 1974; VOL. 7; NO 4; PP. 236-238; BIBL. 2 REF.Article
A COMPARISON BETWEEN FOUR DIFFERENT METHODS OF FRYING MEAT PATTIES. II. SENSORY QUALITYDAGERSKOG M; SORENFORS P.1978; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1978; VOL. 11; NO 6; PP. 312-315; BIBL. 3 REF.Article
APPARATUS FOR MEASURING THE HUMIDITY OF AIR ABOVE 100OC.SORENFORS P; ANAS A.1977; LAB. PRACT.; G.B.; DA. 1977; VOL. 26; NO 7; PP. 549-550; BIBL. 6 REF.Article
A COMPARISON BETWEEN FOUR DIFFERENT METHODS OF FRYING MEAT PATTIES. I. HEAT TRANSFER, YIELD AND CRUST FORMATIONDAGERSKOG M; SORENFORS P.1978; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1978; VOL. 11; NO 6; PP. 306-311; BIBL. 9 REF.Article
