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Combined heat/enzyme treatment for prevention of protein haze in wine.
Felicity K Lloyd, The School of Chemical Engineering, The University Of Adelaide
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Choosing an alternative tartrate stabilisation method for wine using MCDA methods
Miss Lin Lin Low, School of Chemical Engineering, The University of Adelaide, Adelaide SA 5005
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Optimization of nano-emulsion production by sonication and microfluidization
Seid M Jafari, The University of Queensland
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Membrane Filtration of wheat starch solutions using tubular ceramic membranes
Ms Elaine F Pidgeon, School of Environmental Engineering, Griffith University, Nathan Campus
Dr James N Ness, School of Environmental Engineering, Griffith University, Nathan Campus
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Milk Fouling during Ohmic Heating
Professor Xiao Dong Chen, The University of Auckland, New Zealand
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