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Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Effect of Cell Wall Degrading Enzymes on In Vitro Carotene Accessibility in Lactic Acid Fermented Carrot Beverage
British Library Conference Proceedings | 2004| -
Agrosecurity: The Role of the Agricultural Experiment Stations
British Library Conference Proceedings | 2004| -
1-MCP Preserves the Firmness of Stored Persimmon `Rojo Brillante'
British Library Conference Proceedings | 2004| -
Improvement of Fish-sauce Odor by Treatment with Bacteria Isolated from the Fish-sauce Mush (Moromi) Made from Frigate Mackerel
British Library Conference Proceedings | 2004| -
Effect of 1-Methylcyclopropene Treatment and Edible Coatings on the Quality of Minimally Processed Lettuce
British Library Conference Proceedings | 2004| -
Roundtable 7: Agroterrorism-Agroterrorism: Issues of Reality
British Library Conference Proceedings | 2004| -
Numerical Simulation and Experimental Investigation of Conjugate Heat Transfer between a Turbulent Hot Air Jet Impinging on a Cookie-shaped Object
British Library Conference Proceedings | 2004| -
Shelf Life of Leafy Vegetables Treated with Natural Essential Oils
British Library Conference Proceedings | 2004| -
Effect of Sweet Humectants on Stability and Antimicrobial Action of Sorbates
British Library Conference Proceedings | 2004| -
Ohmic Cooking of Processed Meats and its Effects on Product Quality
British Library Conference Proceedings | 2004| -
Damage Inhibition During Frozen Storage of Horse Mackerel (Trachurus trachurus) Fillets by a Previous Plant Extract Treatment
British Library Conference Proceedings | 2004| -
Sensory Evaluation of Canned Peach Halves Acidified with Clarified Lemon Juice
British Library Conference Proceedings | 2004| -
Physicochemical and Volatile Characterization of Structured Lipids from Olive Oil Produced in a Stirred-tank Batch Reactor
British Library Conference Proceedings | 2004| -
Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: An Executive Summary
British Library Conference Proceedings | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Effect of Processing and Storage on Antioxidant Capacity of Honey
British Library Conference Proceedings | 2004| -
Selection and Use of Postharvest Technologies as a Component of the Food Chain
British Library Conference Proceedings | 2004|
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