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Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
American Chemical Society | 1953| -
Fruit Color Loss, Effects of Carbohydrates and Other Factors on Strawberry Products
American Chemical Society | 1953| -
Sugar Oxidation, Saccharic and Oxalic Acids by the Nitric Acid Oxidation of Dextrose
American Chemical Society | 1953| -
Agave Juice, Fermentation and Chemical Composition Studies of Some Species
American Chemical Society | 1953| -
Carotenoid Separation and Identification, Application of Countercurrent Distribution to Valencia Orange Juice Carotenoids
American Chemical Society | 1953| -
Food Stabilization, Glucose Conversion in Preparation of Albumen Solids by Glucose Oxidase-Catalase System
American Chemical Society | 1953| -
Amino Acids and Proteins, Their Place in Human Nutrition Problems
American Chemical Society | 1953|
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