J. Rosenau

发表

LOW‐TEMPERATURE AIR OVEN VS A WATER BATH FOR THE PREPARATION OF RARE BEEF

E. M. Buck, A. Hickey, J. Rosenau, 1979 .

Process modelling considerations for the production of lactate from whey using membrane recycle bioreactors operated in continuous and cyclic batch modes

J. R. Rosenau, John J. Fitzpatrick, Cady R. Engler, 1995 .

A distribution function for particle populations having a finite size range and a mode independent of the spread

M. Peleg, M. Normand, J. Rosenau, 1986 .

EFFECTS OF EMULSIFYING SALTS AND CARRAGEENAN ON RHEOLOGICAL PROPERTIES OF CHEESE‐LIKE PRODUCTS PREPARED BY DIRECT ACIDIFICATION

J. Rosenau, H. N. Lazaridis, 1980 .

TEXTURE PREDICTION WITH A MODEL SYSTEM

C. Rha, J. Rosenau, J. Olkku, 1981 .

SOME RHEOLOGICAL PROPERTIES OF A CHEESE‐LIKE PRODUCT PREPARED BY DIRECT ACIDIFICATION

M. Peleg, J. Rosenau, J. Calzada, 1978 .

Four Factor Response Surface Experimental Design for Evaluating the Role of Processing Variables Upon Protein Denaturation in Heated Whey Systems

C. V. Morr, S. T. Coulter, J. Rosenau, 1973 .

Medium-chain-triglyceride cheese

J. R. Rosenau, V. Babayan, V. K. Babayan, 1991 .

RHEOLOGICAL CHARACTERIZATION OF TOFU2

M. Peleg, Y. Lee, J. Rosenau, 1983 .

Elongational Viscosity Measurements of Melting American Process Cheese

L. M. Popplewell, O. Campanella, M. Peleg, 1987 .

Protein Size and Meltability in Enzyme‐Treated, Direct‐Acidified Cheese Products

R. R. Mahoney, J. Rosenau, H. N. Lazaridis, 1982 .

Comparison of Four Procedures of Cheese Meltability Evaluation

Micha Peleg, J. R. Rosenau, M. Peleg, 1984 .

EVALUATION OF THE FLOWABILITY OF MELTED MOZZARELLA CHEESE BY CAPILLARY RHEOMETRY

Micha Peleg, J. R. Rosenau, M. Peleg, 1980 .

The Effect of Grain Surface Area on the Heat and Mass Transfer Rates in Fixed and Moving Beds of Biological Products

F. W. Bakker-Arkema, F. W. Bakker-Arkema, J. R. Rosenau, 1971 .