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Traceability of Foods and Foodborne Hazards
NTIS | 2007|Keywords: Food Technology, Food technology -
Development of a Gas-Fueled, Double-Sided Griddle. Final Report, August 1987-August 1994
NTIS | 1995Keywords: Food Technology -
Extended Fresh Storage of Fishery Products with Modified Atmospheres: A Survey
NTIS | 1982|Keywords: Food Technology -
Components of Nutritional Quality in Grain Sorghum. (633.174-A972)
NTIS | 1972|Keywords: Food Technology -
Histamine Formation and Honeycombing During Decomposition of Skipjack Tuna, 'Katsuwonus pelamis', at Elevated Temperatures
NTIS | 1981|Keywords: Food Technology -
Physical Properties of Blue Shark Useful in Designing a Skinning Machine
NTIS | 1981|Keywords: Food Technology -
A Recommended Procedure for Assuring the Quality of Fish Fillets at Point of Consumption
NTIS | 1982|Keywords: Food Technology -
Planning National Nutrition Programs: A Suggested Approach. Volume I: Summary of the Methodology
NTIS | 1973Keywords: Food Technology -
Scientific Literature Reviews on Generally Recognized as Safe (GRAS) Food Ingredients
NTIS | 1973Keywords: Food Technology -
Interrelationships of Leucine With Lysine, Tryptophan, and Niacin as They Influence Protein Value of Cereal Grains for Humans. (612.398-K47a)
NTIS | 1972|Keywords: Food Technology -
Laboratory Evaluation of Three Protein Sources for Use in Chapati Flours, (664.64-K16)
NTIS | 1971|Keywords: Food Technology -
Scientific Literature Reviews on Generally Recognized as Safe (GRAS) Food Ingredients
NTIS | 1974Keywords: Food Technology -
Critical Unit Operations of the Aqueous Processing of Fresh Coconuts. (641.12-H143a)
NTIS | 1972|Keywords: Food Technology -
A Characterization of Two Chromatographically Separated Fractions of Coconut Proteins. (641-12-H143)
NTIS | 1972|Keywords: Food Technology -
Heat Treatment of Coconut Meats and Coconut Meal. (641.12-S193b)
NTIS | 1971|Keywords: Food Technology -
Evaluation of the Health Aspects of Bile Salts and Ox Bile Extract as Food Ingredients
NTIS | 1975Keywords: Food Technology -
Scientific Literature Reviews on Generally Recognized as Safe (GRAS) Food Ingredients
NTIS | 1973Keywords: Food Technology -
Improving Protein Quality of Millet, Sorghum, and Maize Diets by Supplementation
NTIS | 1972|Keywords: Food Technology -
Scientific Literature Review of Aliphatic Primary Alcohols, Aldehydes, Acids, and Related Esters in Flavor Usage
NTIS | 1976Keywords: Food Technology -
Scientific Literature Review of Aliphatic Primary Alcohols, Aldehydes, Acids, and Related Esters in Flavor Usage
NTIS | 1975Keywords: Food Technology -
Comprehensive Survey of Industry on the Use of Food Chemicals Generally Recognized as Safe (GRAS)
NTIS | 1972|Keywords: Food Technology -
Scientific Literature Reviews on Generally Recognized as Safe (GRAS) Food Ingredients
NTIS | 1974Keywords: Food Technology -
Scientific Literature Reviews on Generally Recognized as Safe (GRAS) Food Ingredients
NTIS | 1974Keywords: Food Technology -
Un Modelo de Fortificacion del Maiz con Harina de Soya, Lisina y Otros Nutrimentos, en una Comunidad Rural de Bajo Nivel Socioeconomico (From the Study: A Model for Corn Fortification with Soy Bean Flour, Lysine and Other Nutrients in a Low Socioeconomic Rural Community)
NTIS | 1972|Keywords: Food Technology -
Evaluation of Health Aspects of Substances Migrating to Food from Paper and Paperboard Used in Food Packaging
NTIS | 1977Keywords: Food Technology -
Evaluation of the Health Aspects of FDA Compounds as Food Ingredients
NTIS | 1973Keywords: Food Technology -
Scientific Literature Review on Generally Recognized as Safe (GRAS) Food Ingredients
NTIS | 1973Keywords: Food Technology -
Preparation and Characterization of Coconut Protein Isolates. (641.12-S193)
NTIS | 1971|Keywords: Food Technology -
Aqueous Effluent Concentration for Application to Biotest Systems
NTIS | 1982|Keywords: Food Technology -
Evaluation of the Health Aspects of FDA Compounds as Food Ingredients
NTIS | 1973Keywords: Food Technology
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