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Food Microbiology and Safety - Validation of Dry Cured Ham Process for Control of Pathogens
Online Contents | 2001|Contributors: Lyon, C.E. -
Two-Dimensional Correlation Analysis of Visible-Near-Infrared Spectral Intensity Variations of Chicken Breasts with Various Chilled and Frozen Storages
Online Contents | 2004|Contributors: Lyon, C.E. -
Sensory and Nutritive Qualities of Food - Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii
Online Contents | 2002|Contributors: Lyon, C.E. -
Sensory and Nutritive Qualities of Food - Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing Treatments
Online Contents | 2002|Contributors: Lyon, C.E. -
Purification and characterisation of p99, a nuclear modulator of protein phosphatase 1 activity (FEBS 19633)
Online Contents | 1998|Contributors: Lyon, C.E. -
Investigation of the Behaviour of Packaged Radioactive Waste under Fire Accident Conditions
Online Contents | 1995|Contributors: Lyon, C.E.
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