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Quantitative microbial risk assessment of Clostridium perfringens in beef jerky
British Library Online Contents | 2018| -
Fortification of γ-aminobutyric acid and bioactive compounds in whey by co-fermentation using Bacillus subtilis and Lactobacillus plantarum
British Library Online Contents | 2018| -
Effects of barley roasting methods on the aroma characteristics of boricha
British Library Online Contents | 2018| -
Pre-treatment effects on softening of carrot during enzyme immersion process
British Library Online Contents | 2018| -
Changes in physicochemical characteristics of sorghum among different varieties and at different harvest stages after heading
British Library Online Contents | 2018| -
Enrichment of gamma-aminobutyric acid (GABA) in old antler extract fermented by Lactobacillus plantarum
British Library Online Contents | 2018| -
Viability of Probiotics in Goat Cheese During Storage and Under Simulated Gastrointestinal Conditions
British Library Online Contents | 2018| -
Clarification of Jerusalem Artichoke Extract Using Ultra-filtration: Effect of Membrane Pore Size and Operation Conditions
British Library Online Contents | 2018| -
Effects of Ultrasound on Microstructure and Enzyme Penetration in Beef Longissimus lumborum Muscle
British Library Online Contents | 2018| -
Mastitis Detection and Prediction of Milk Composition Using Gas Sensor and Electrical Conductivity
British Library Online Contents | 2018| -
High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts
British Library Online Contents | 2018| -
Protective effect of ethyl acetate fraction from Actinidia arguta sprout against high glucose-induced in vitro neurotoxicity
British Library Online Contents | 2018| -
Effects of α-, γ-, and δ-tocopherol on the oxidative stability of horse fat
British Library Online Contents | 2018| -
Optimization of sterilization conditions for the production of retorted steamed egg using response surface methodology
British Library Online Contents | 2018| -
Functional and sensory characteristics of kiwifruit jangachi cured with traditional Korean sauces, doenjang and kochujang
British Library Online Contents | 2018| -
A Deep Convolutional Neural Network Architecture for Boosting Image Discrimination Accuracy of Rice Species
British Library Online Contents | 2018| -
Anti-inflammatory and anti-atopic effects of corn silk (Zea mays L.) ethanol extracts
British Library Online Contents | 2017| -
Changes in chemical properties and cytotoxicity of turmeric pigments by microwave treatment
British Library Online Contents | 2017|
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