M. H. HAMID-SAMIMI

Flow Behavior of Liquid Whole Egg During Thermal Treatments

M. H. HAMID-SAMIMI, K. R. Swartzel, H.R. BALL · Journal of Food Science · 1984 · 65 citations

Agriculture, Food Science, Food Engineering +16

Functionality and Microbial Stability of Ultrapasteurized, Aseptically Packaged Refrigerated Whole Egg

H.R. BALL, M. H. HAMID-SAMIMI, Peggy M. Foegeding et al. · Journal of Food Science · 1987 · 48 citations

Agriculture, Food Science, Aseptic Processing +16

PASTEURIZATION DESIGN CRITERIA FOR PRODUCTION OF EXTENDED SHELF-LIFE REFRIGERATED LIQUID WHOLE EGG

M. H. HAMID-SAMIMI, K. R. Swartzel · Journal of Food Processing and Preservation · 1985 · 22 citations

Agriculture, Food Science, Microbiology +17

COMPUTER CODES AND THEIR APPLICATION MICRO-COMPUTER PROGRAM FOR DETERMINING THE UNIQUE TIME-TEMPERATURE ASSOCIATED WITH THE EQUIVALENT POINT METHOD OF THERMAL EVALUATION

Farshid Sadeghi, M. H. HAMID-SAMIMI, K. R. Swartzel · Journal of Food Processing and Preservation · 1986 · 15 citations

Engineering, Mechanical Engineering, Physics +9

MAXIMUM CHANGE IN PHYSICAL AND QUALITY PARAMETERS OF FLUID FOODS DURING CONTINUOUS FLOW HEATING. APPLICATION TO LIQUID WHOLE EGG

M. H. HAMID-SAMIMI, K. R. Swartzel · Journal of Food Processing and Preservation · 1985 · 12 citations

Agriculture, Food Science, Food Engineering +16