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31篇 您的检索式：作者名="TRYSTRAM G"

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	题名	作者	年代	出处	被引量
1	Low order dynamic model of a vapor compression cycle for process control design显示文摘	Leducq D Guilpart J Trystram G	2003	Journal of food process engineering2003，26，：	1
2	Oxygen transfer modeling and simulations for an industrial continuous airlift 显示文摘	Pigache S Trystram G Dhoms P	1992	Biotechnol Bioeng1992，39，：	1
3	Pulsed vacuum brining of poultry meat:experimenteral study on the impact of vacuum cycles on mass transfer显示文摘	Deumier F Bohuon P Trystram G	2003	Journal of Food Engineering2003，58，1：	1
4	Pulsed vacuum brining of poultry meat : experimental study on the impact of vacuum cycles on mass :transfer显示文摘	Deumier F Bohuon P Trystram G Saber N	2003	Journal of Food Engineering2003，58，：	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	Fibromuscular dysplasia of cervicocephalic arteries: Prevalence of mtdtisite involvement and prognosis显示文摘	Pasquini M Trystram D Nokam G	2015	Rev Neurol (Paris)2015，171，89：	1
7	Dynamic modelingof crossflow microfiltration using neural networks显示文摘	DORNIER M DECLOUX M TRYSTRAM G	1995	J Membr Sci1995，98，12：	1
8	Dynamic modeling of crossflow microfiltration using neural networks显示文摘	Domier M Decloux M Trystram G	1995	J Membr Sci1995，98，：	1
9	Pulsed vacuum brining of poultry meat: experimental study on the impact ofvacuum cycles on mass transfer显示文摘	Deumier F Bohuon P Trystram G	2003	Journal of Food Engineering2003，58，1：	1
10	The modeling and simulation of a drum dryer 显示文摘	Trystram G Vasseur J	1992	International Chemical Engineer- ing1992，32，4：	1
11	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
12	The modeling and simulation of a drum dryer显示文摘	Trystram G Vasseur J	1992	International Chemical Engineering1992，32，4：	1
13	A method for the analysis and control of sensory properties during processing --application to the dry sausage process显示文摘	Curt C Trystram G Nogueira- Terrones H		0，，：	1
14	Direct observation of the surface structure of French fries by UV - VIS confocal laser scanning microscopy显示文摘	Achir N Vitrac O Trystram G	2010	Food Research International2010，43，1：	1
15	Processing smoked pork belly by immersion in a complex solution at high temperature显示文摘	Poligne C I Trystram A G	2005	Journal of Food Engineering2005，66，：	1
16	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
17	Accumulation of 5- hydroxymethyl- 2- furfural in cookies during the backing process : Validation of an extraction method 显示文摘	Ameur L A Trystram G Birlouez- Aragon I	2006	Food Chemistry2006，98，4：	1
18	Application of fuzzy rulesbased models to prediction of quality degradation of rice and maize during hot air drying 显示文摘	Penot N Bonazzi C Trystram G	1998	Drying Technology1998，16，8：	1
19	Pulsed vacuumbrining of poultry meat: interpretation of mass transfer mechanisms显示文摘	DEUMIER F TRYSTRAM G COLLIGNAN A	2003	Journal of Food Engineering2003，58，1：	1
20	Dynamic modeling of crossflow microfihration using neural networks 显示文摘	Dornier M Decloux M Trystram G et ol	1995	3 Membr Sci1995，98，：	1

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