Inactivation of Bacterial Pathogens in Human Milk by High-Pressure Processing von Viazis, S, Farkas, B.E, Jaykus, L.A

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Effect of Thermal Treatment on Moisture Transport during Steam Cooking of Skipjack Tuna (Katsuwonas pelamis) von Bell, J.W., Farkas, B.E., Hale, S.A., Lanier, T.C.

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Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle von Goeller, L.M, Amato, P.m, Farkas, B.E, Green, D.P, Lanier, T.C, Kong, C.S

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Rheological Characterization of Skim Milk Stabilized with Carrageenan at High Temperatures von Anderson, A.D., Daubert, C.R., Farkas, B.E.

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Modeling heat and mass transfer in immersion frying. I, model development von Farkas, B.E., Singh, R.P., Rumsey, T.R.

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statistical analysis of creaming variables impacting process cheese melt quality von Glenn, T.A. III, Daubert, C.R, Farkas, B.E, Stefanski, L.A

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Physical properties of air-dried and freeze-dried chicken white meat von Farkas, B.E. (University of California, Davis, CA), Singh, R.P

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New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation von Kyereme, M., Swartzel, K.R., Farkas, B.E.

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Parametric analysis of cryogenic carbon dioxide cooling of shell eggs von Sabliov, C M, Farkas, B E, Keener, K M, Curtis, P A

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IMAGE PROCESSING METHOD TO DETERMINE SURFACE AREA AND VOLUME OF AXI-SYMMETRIC AGRICULTURAL PRODUCTS von Sabliov, C. M., Boldor, D., Keener, K. M., Farkas, B. E.

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Detection of discoloration in thermally processed blue crab meat von Requena, D.D, Hale, S.A, Green, D.P, McClure, W.F, Farkas, B.E

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Use of a mutant strain for evaluating processing strategies to inactivate Vibrio vulnificus in oysters von Dombroski, C.S, Jaykus, L.A, Green, D.P, Farkas, B.E

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Gas exchange into shell eggs from cryogenic cooling von Keener, K M, Lacrosse, J D, Farkas, B E, Curtis, P A, Anderson, K E

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EFFECTS OF RETORTING AND STORAGE ON LIQUID MASS TRANSFER IN CANNED SKIPJACK (KATSUWONAS PELAMIS) MUSCLE von BELL, J. W., FARKAS, B. E., HALE, S. A., LANIER, T. C.

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Viscosity and heat transfer coefficients for canola, corn, palm, and soybean oil von Miller, K.S. (University of California, Davis, CA.), Singh, R.P, Farkas, B.E

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INFLUENCE of OIL TEMPERATURE ON CONVECTIVE HEAT TRANSFER DURING IMMERSION FRYING von HUBBARD, LYNN J., FARKAS, BRIAN E.

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ANALYSIS OF CONVECTIVE HEAT TRANSFER DURING IMMERSION FRYING von Farkas, B.E., Hubbard, L.J.

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Modeling heat and mass transfer in immersion frying. II, model solution and verification von Farkas, B.E., Singh, R.P., Rumsey, T.R.

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Precooking and Cooling of Skipjack Tuna ( Katsuwonas pelamis): A Numerical Simulation von Zhang, J., Farkas, B.E., Hale, S.A.

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Thermal and Dielectric Properties of Sweetpotato Puree von Fasina, O.O, Farkas, B.E, Fleming, H.P

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