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  1. 1
    Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system

    Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system by Thais Lomonaco Teodoro da Silva, Sabine Danthine, Silvana Martini

    Published 2021-06-01
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  2. 2
    Crystallization Behavior and Quality of Frozen Meat

    Crystallization Behavior and Quality of Frozen Meat by David S. Dang, Luis J. Bastarrachea, Silvana Martini, Sulaiman K. Matarneh

    Published 2021-11-01
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  3. 3
    Thermophysical Properties of Beef Steaks Varying in USDA Quality Grade and Internal Temperature

    Thermophysical Properties of Beef Steaks Varying in USDA Quality Grade and Internal Temperature by Heng Ban, Jerrad F. Legako, Jessie T McClennan, Karin Allen, M. Sebastian Hernandez, Silvana Martini

    Published 2022-07-01
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  4. 4
    Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

    Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures by Chris Kerth, Heng Ban, Jerrad F. Legako, Karin Allen, Kelly R Vierck, Rhonda K. Miller, Silvana Martini, ToniRae Gardner

    Published 2020-11-01
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