659 results on '"Holdsworth S."'
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2. Multiobjective Optimization in Thermal Food Processing
3. Optimization of Thermal Food Processing
4. Computational Fluid Dynamics in Thermal Food Processing
5. Batch Processing, Retort Scheduling, and Optimizing Plant Production
6. Process Instrumentation, Online Control, and Plant Automation
7. Simultaneous Sterilization
8. Mechanical Agitation and Rotation of Cans
9. Thermal Food Processing Equipment
10. Total and Transient Energy Consumption in Batch Retort Processing
11. Pressures in Containers
12. The General Method and Its Applications
13. Some Factors Affecting F-Values and Mass-Average Sterilizing Values
14. Formula Methods and Analytical techniques
15. Heat Penetration in Packaged Foods
16. Safety Aspects of Thermal Processing
17. Software for Thermal Food Processing Evaluation and Optimization
18. Sterilization, Pasteurization, and Cooking Criteria
19. Kinetics of Microbial Death and Factors for Quality Attributes
20. Microbial Methods
21. Heat Transfer
22. Introduction
23. The Performance of High Purity 1CrMoVTiB Steel in Full Size Bolt Tests
24. Suppression of savanna ants alters invertebrate composition and influences key ecosystem processes
25. Intracranial Aneurysm Wall Displacement Predicts Instability
26. Thermal Processing of Packaged Foods
27. Creep Resistant Materials for Steam Turbines
28. High-Pressure Thermal Sterilization (HPTS) and Ohmic Heating (OH) Applied to Thermal Food Processing
29. Simultaneous Sterilization
30. Thermal Food Processing Equipment
31. The General Method and Its Applications
32. Heat Transfer
33. Computational Fluid Dynamics in Thermal Food Processing
34. Safety Aspects of Thermal Processing
35. Sterilization, Pasteurization, and Cooking Criteria
36. Process Instrumentation, Online Control, and Plant Automation
37. Formula Methods and Analytical techniques
38. Batch Processing, Retort Scheduling, and Optimizing Plant Production
39. Optimization of Thermal Food Processing
40. Microbial Methods
41. Kinetics of Microbial Death and Factors for Quality Attributes
42. Multiobjective Optimization in Thermal Food Processing
43. Introduction
44. Heat Penetration in Packaged Foods
45. Some Factors Affecting F-Values and Mass-Average Sterilizing Values
46. Pressures in Containers
47. Total and Transient Energy Consumption in Batch Retort Processing
48. Software for Thermal Food Processing Evaluation and Optimization
49. Mechanical Agitation and Rotation of Cans
50. Food Preservation Processes
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