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Use of Organic Acids to Inactivate-Escherichia coli-O157:H7,-Salmonella-Typhimurium, and-Listeria monocytogenes-on Organic Fresh Apples and Lettuce
British Library Online Contents | 2011| -
Thermophysical Characterization of Tilapia Myosin and Its Subfragments
British Library Online Contents | 2011| -
Thermal Denaturation of Tilapia Myosin and Its Subunits as Affected by Constantly Increasing Temperature
British Library Online Contents | 2011| -
Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating Rate
British Library Online Contents | 1999| -
Temperature Prediction during Thermal Processing of Surimi Seafood
British Library Online Contents | 2002| -
Surimi-Starch Interactions Based on Mixture Design and Regression Models
British Library Online Contents | 1997| -
Surimi gel colors as affected by moisture content and physical conditions
British Library Online Contents | 1995| -
Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH
British Library Online Contents | 1999| -
Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH
British Library Online Contents | 1998|
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