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Sodium chloride and magnesium chloride affected by ripening of Camembert cheese
Online Contents | 1993| -
Time-intensity parameters of selected carbohydrate and high potency sweeteners
Online Contents | 1993| -
Volatile components in blue crab (Callinectes sapidus) meat and processing by-product
Online Contents | 1993| -
Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi
Online Contents | 1993| -
Gelation of turkey breast and thigh myofibrils: Changes during isolation of myofibrils
Online Contents | 1993| -
Component analysis of disaggregation of pectin during plate module ultrafiltration
Online Contents | 1993| -
End-point temperature (EPT) affects N-acetyl-b-D-glucosa-minidase activity in beef, pork and turkey
Online Contents | 1993| -
Concentration of phenolic compounds change in storage brines or ripe olives
Online Contents | 1993| -
Oxygen availability affects prooxidant catalyzed lipid oxidation of cooked turkey patties
Online Contents | 1993| -
N-Nitrosodibutylamine and other volatile nitrosamines in cured meat packaged in rubber nettings
Online Contents | 1993| -
Cryoprotectant effects during short time frozen storage of chicken myofibrillar protein isolates
Online Contents | 1993| -
Lignin formation and surface discoloration of minimally processed carrot sticks
Online Contents | 1993| -
Microparticulation by jet mill grinding of protein powders and effects on hydrophobicity
Online Contents | 1993| -
Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxide
Online Contents | 1993| -
Dynamic rheological measurement of structure development in high-methoxyl pectin-fructose gels
Online Contents | 1993| -
Trypsin-like enzyme from sand crab (Portunus pelagicus): Purification and characterization
Online Contents | 1993| -
Oat gum and b-glucan extraction from oat bran and rolled oats: Temperature and pH effects
Online Contents | 1993| -
Rheological behavior of frozen and thawed low-moisture, part-skim Mozzarella cheese
Online Contents | 1993| -
Prefiltration using formed-in-place metallic membranes reduces microbial content of whey
Online Contents | 1993| -
Extruded potato peel functional properties affected by extrusion conditions
Online Contents | 1993| -
Glucose oxidase-catalase solution for on-board control of shrimp microbial spoilage: Model studies
Online Contents | 1993| -
Storage changes of fresh and pasteurized blue crab meat in different types of packaging
Online Contents | 1993| -
Cure levels, processing methods and meat source effects on low-fat frankfurters
Online Contents | 1993|
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