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Thermal processing canned meat with sub-freezing initial temperatures: Thermal and microbial validation
British Library Online Contents | 1994| -
Thermal processing affects properties of commercial shrimp and scallops
British Library Online Contents | 1994| -
Thermal gelation of stretched and cold-shortened bovine sternomandibularis muscle and myofibrils
British Library Online Contents | 1995| -
Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH
British Library Online Contents | 1995| -
Thermal Gelation of Myofibrils from Pork, Beef, Fish, Chicken and Turkey
British Library Online Contents | 1995| -
Thermal Effects on in vitro protein quality of red kidney bean (Phaseolus vulgaris L.)
British Library Online Contents | 1994| -
Thermal conductivities of starch gels at high temperatures influenced by moisture
British Library Online Contents | 1993| -
Thermal and functional properties of bovine blood plasma and egg white proteins
British Library Online Contents | 1995| -
Thermal aggregation properties of duck salt-soluble proteins at selected pH values
British Library Online Contents | 1993| -
Thermal aggregation of myosin subfragments from cod and herring
British Library Online Contents | 1993| -
Texturization of Sweetpotato Puree with Alginate: Effects of Tetrasodium Pyrophosphate and Calcium Sulfate
British Library Online Contents | 1995| -
Texturization of sweetened mango pulp: Optimization using response surface methodology
British Library Online Contents | 1993| -
Texture, color and sensory characteristics of ground beef patties containing bovine blood proteins
British Library Online Contents | 1995| -
Texture and pectic composition differences in raw, cooked and frozen-thawed Chinese cabbages due to leaf position
British Library Online Contents | 1995| -
Texture and histological structure of carrots frozen at a programmed rate and thawed in an electrostatic field
British Library Online Contents | 1994| -
Textural properties of chicken frankfurters with added collagen fibers
British Library Online Contents | 1994| -
Textural changes of canned chum salmon related to sexual maturity
British Library Online Contents | 1993| -
Tetrathiafulvalene-mediated biosensor for L-lactate in dairy products
British Library Online Contents | 1995| -
Temperature mapping in a model food gel using magnetic resonance imaging
British Library Online Contents | 1993|
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