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31篇 您的检索式：作者名="COLLIGNAN"

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	题名	作者	年代	出处	被引量
1	Osmotic treatment offish and meat products 显示文摘	Collignan A Bohuon P Deumier F	2001	Journal of Food Engineerings2001，，49：	1
2	Modelling of fish drying kinetics using a combination of surface methodology and diffusional models显示文摘	ZAKHIA N BOHUON P COLLIGNAN A	1995	Drying Technology1995，13，89：	1
3	Soaking turkey meat insalt-glucose syrup solutions-An experimental study of masstransfer 显示文摘	Deumier F Collignan A P Bohuon	2002	Poultry Science2002，，81：	1
4	Investigation of polycyclic aromatic hydrocarbons in source rock bitumens and petroleums by high pressure liquid chromatography显示文摘	Angelin M L Collignan A Bellocq J	1983	Comptes Rendues de \''l Academie des Sciences Paris Series Ⅱ1983，296，：	1
5	Characterization of traditional processing of pork meat into boucané显示文摘	POLIGNE I COLLIGNAN A TRYSTRAM G		0，，04：	1
6	Pulsedvacuum brining of poultry meat: interpretation of mass transfermechanisms显示文摘	DEUMIER F’ TRYSTRAMC G COLLIGNAN A	2003	Journal of Food Engineering2003，58，1：	1
7	Osmotic treat- ment of fish and meat products显示文摘	Collignan A Bohuon P Deumier F	2001	Journal of Food Engi- neering2001，49，2：	1
8	Procedure for the characterization of radon potential in existing dwellings and to assess the annual average indoor radon concentration 显示文摘	Collignan B Powaga G	2014	Journal of Environmental Radioactivity2014，137，：	1
9	Modelling of Fish Drying Kinetics Using A Combination of Surface Methodology and Diffusional Models显示文摘	Zakhia N Bohuon P Collignan A	1995	Drying Technology1995，13，89：	1
10	Chicken fat dry fractionation:effects of temperature and time on crystallization,filtration and fraction properties显示文摘	ARNAUD E COLLIGNAN A	2008	Eur J Lipid Sci Tech2008，110，3：	1
11	Modelling heat-disinfestation of dried fruits on'biological model'larvae Ephestia kuehniella(Zeller)显示文摘	Amexiane B I Méot J M Collignan A	2011	Food Research International2011，44，1：	1
12	Processing smoked pork belly by immersion in a complex solution at high temperature显示文摘	Poligne I Collignan A Trystram G	2005	Journal of Food Engineering2005，66，2：	1
13	Drying and smoking of meat: heat and mass transfer modeling and experimental analysis 显示文摘	SEBASTIAN P BRUNEAU D COLLIGNAN A	2005	J Food Engineer2005，70，：	1
14	Description and analysis of tim- ber drying kinetics显示文摘	Collignan A Nadeau J Puiggali J	1993	Drying Teehnol1993，11，3：	1
15	Description and analysis of timber drying kinetics显示文摘	Collignan A Nadeau J R	1993	Drying Technology1993，11，3：	1
16	Chicken fat dry fractionation: effects of temperature and time on crystallization, filtration and fraction properties 显示文摘	ARNAUD E COLLIGNAN A	2008	European Joumal of Lipid Science and Technology2008，110，3：	1
17	Soaking process in ternary liquids : Experimental study of mass transport under natural and forced convection 显示文摘	BOHUON P COLLIGNAN A RIOS G M	2004	Journal of Food Engineering2004，37，4：	1
18	Osmotic treatment of fish and meat products显示文摘	Collignan Antoine Bohuon Philippe Deumier Francois	2001	Journal of Food Engineering2001，49，：	1
19	Pulsed vacu- um brining of poultry meat: interpretation of mass transfer mechanisms显示文摘	Deumier F TrystramG Collignan A	2005	Journal of Food Engineering2005，58，1：	1
20	Processing smoked pork belly by immersion in a complex solution at high temperature显示文摘	COLLIGNAN I P TRYSTRAM A G	2005	Journal of Food Engineering2005，，66：	1

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