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Acid Resistance and Molecular Characterization of Escherichia coli O157:H7 and Different Non-O157 Shiga Toxin-Producing E. coli Serogroups
British Library Online Contents | 2015| -
Acid Resistance and Verocytotoxin Productivity of Enterohemorrhagic-Escherichia coli-O157:H7 Exposed to Microwave
British Library Online Contents | 2011| -
Acid Resistance of Twelve Strains of Enterobacter sakazakii, and the Impact of Habituating the Cells to an Acidic Environment
British Library Online Contents | 2006| -
Acids in Combination with Sodium Dodecyl Sulfate Caused Quality Deterioration of Fresh-Cut Iceberg Lettuce during Storage in Modified Atmosphere Package
British Library Online Contents | 2010| -
Acid urease reduction of ethyl carbamate formation in sherry under simulated baking conditions
British Library Online Contents | 1996| -
A Colored Avocado Seed Extract as a Potential Natural Colorant
British Library Online Contents | 2011| -
A Combination of Grape Seed-Derived Procyanidins and Gypenosides Alleviates Insulin Resistance in Mice and HepG2 Cells
British Library Online Contents | 2009| -
A Combined Approach of Infrared Spectroscopy and Multivariate Analysis for the Simultaneous Determination of Sugars and Fructans in Strawberry Juices During Storage
British Library Online Contents | 2018| -
A Comparative Study between Acid- and Alkali-aided Processing and Surimi Processing for the Recovery of Proteins from Channel Catfish Muscle
British Library Online Contents | 2005| -
A Comparative Study of Acrylamide Formation Induced by Microwave and Conventional Heating Methods
British Library Online Contents | 2007| -
A Comparative Study of Phenolic Antioxidant Activity and Flavonoid Biosynthesis-Related Gene Expression Between Summer and Winter Strawberry Cultivars
British Library Online Contents | 2017| -
A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying
British Library Online Contents | 2015| -
A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents:
British Library Online Contents | 2007| -
A Comparative Study on the Various In Vitro Assays of Active Oxygen Scavenging Activity in Foods
British Library Online Contents | 2002| -
A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash Profile
British Library Online Contents | 2002| -
A Comparison of Flavor Differences between Pecan Cultivars in Raw and Roasted Forms
British Library Online Contents | 2016| -
A Comparison of Nutrient Density Scores for 100% Fruit Juices
British Library Online Contents | 2007| -
A Comparison of the Effect of Macerating Enzymes and Pulsed Electric Fields Technology on Phenolic Content and Color of Red Wine
British Library Online Contents | 2009| -
A Comparison of the Effect of Meat Formulation on the Heat Resistance of Free or Encapsulated Cultures of Lactobacillus sakei
British Library Online Contents | 2002|
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