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Your Big Fat Greek Menu With its unique combination of Mediterranean tones and Middle Eastern influences, Greek food is gaining ground in onsite operations
British Library Online Contents | 2002 -
Yogurt Production Using Exo-polysaccharide-producing Leuconostoc and Weissella Isolates from Kimchi
British Library Online Contents | 2016| -
Yield and Functional Properties of Taro Starch as Affected by Ultrasound
British Library Online Contents | 2014| -
Yield and amplificability of different DNA extraction procedures for traceability in the dairy food chain
British Library Online Contents | 2010| -
Yeast protein extracts: an alternative fining agent for red wines
British Library Online Contents | 2015| -
Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method
British Library Online Contents | 2015| -
Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods
British Library Online Contents | 2013| -
YEAST-A VERY SPECIAL MATERIAL The overview on Bio-Technology, part II
British Library Online Contents | 2001 -
X-ray Inspection: X-ray units join metal detectors as a quality-assurance tool
British Library Online Contents | 2006 -
X-ray Diffraction Pattern and Functional Properties of Dioscorea hispida Dennst Starch Hydrothermally Modified at Different Temperatures
British Library Online Contents | 2012| -
X-ray dark-field imaging for detection of foreign bodies in food
British Library Online Contents | 2013| -
X-ray absorptiometry for non-destructive monitoring of the salt uptake in bone-in raw hams during salting
British Library Online Contents | 2015| -
WTO and Food Processing Industries in India: Impact and Challenges
British Library Online Contents | 2004| -
WTO Agreements on SPS and TBT: Implications for Food Quality Issues
British Library Online Contents | 2001|
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