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46 137 records
IIR document
Critical heat flux of binary mixtures in pool boiling and its correlation in terms of Marangoni number.
New developments in pool boiling.
Transition from nucleate boiling to convective boiling in compact heat exchangers.
Pool boiling heat transfer at finned tubes: influence of surface roughness and shape of the fins.
Direct detection and isolation of plasmid-bearing virulent serotypes of Yersinia enterocolitica from various foods.
Standards for flammable refrigerants, 13th informatory note on refrigerants.
Profile of Autofrost refrigerants.
Headspace and extraction methods for analysis of volatile and semivolatile compounds in fish: chemical and sensory assessment of lipid-derived volatiles.
Evaluation of fish freshness using volatile compounds: classification of volatile compounds in fish.
Application of gas sensors to evaluate freshness and spoilage of various seafoods.
Criteria of seafish freshness and quality aspects.
Optimisation of a multi gas-sensor system, training of the artificial neural network and use of the electronic nose system for quality assessment of whiting (Merlangius merlangus).
The need for methods to evaluate fish freshness.
Nucleotide degradation as an indicator of freshness in groundfish and small pelagic fish species.
Suitability of ammonia-N, dimethylamine-N, trimethylamine-N, trimethylamine oxide-N and total volatile basic nitrogen as freshness indicators in seafoods.
Involvement of collagen and connective tissue in postmortem changes in seafoods.
Lactic acid bacteria and Brochothrix thermosphacta: the dominant spoilage microflora of mediterranean fresh sea fish stored under modified atmosphere packaging conditions.
Lipid-protein interactions in fish during cold storage.
Lipid oxidation in fish-causes: changes and measurements.
Qualpoiss: methodologies for on-line monitoring of fish quality/fitness for consumption.
Microbial methods and predictive modelling: an introduction.
Use of counts of hydrogen sulphide producing bacteria to estimate remaining shelf life of fresh fish.
Rapid and differential methods in fish microbiology.
Total viable counts.
Postmortem denaturation of fish muscle proteins: changes in some myofibrillar, intermediate filament and costameric proteins.
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