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Publisher: Academic Press

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Volume 31, Number 2, 1998

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A General Survey of Chocolate Confectionery by Magnetic Resonance Imaging
pp. 93-99(7)
Authors: Miquel, M.E.; Hall, L.D.

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Acidification Rates and Population Ratios of Lactic Starters in Carbonated Milk
pp. 100-106(7)
Authors: Champagne, C.P.; St-Gelais, D.; de Candolle, A.

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Neural Net Classification of X-ray Pistachio Nut Data
pp. 122-128(7)
Authors: Casasent, D.A.; Sipe, M.A.; Schatzki, T.F.; Keagy, P.M.; Lee, L.C.

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Co-crystallization of Honey with Sucrose
pp. 138-142(5)
Authors: Bhandari, B.R.; Datta, N.; D'Arcy, B.R.; Rintoul, G.B.

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Thermostability and Browning Development of Fungal α-amylase Freeze-dried in Carbohydrate and PVP Matrices
pp. 143-149(7)
Authors: Terebiznik, M.R.; Buera, M.P.; Pilosof, A.M.R.

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Content and Distribution of Iron in Rabbit Meat. A Model Study on Nutritional Values and Bio-Analytical Variance
pp. 150-154(5)
Authors: Lücker, E.; Failing, K.; Lange, K.; Walker, G.; Bülte, M.

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Control of Listeria monocytogenes in Salmon; Antimicrobial Effect of Salting, Smoking and Specific Smoke Compounds
pp. 155-161(7)
Authors: Niedziela J.-C.; MacRae, M.; Ogden, I.D.; Nesvadba, P.

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Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure
pp. 182-195(14)
Authors: Vélez-Ruiz, J.F.; Swanson, B.G.; Barbosa-Cánovas, G.V.

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Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure
pp. 182-195(14)
Authors: Vélez-Ruiz, J.F.; Swanson, B.G.; Barbosa-Cánovas, G.V.

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Kinetics of Maillard Reactions Between the Major Sugars and Amino Acids of Boiled Grape Juice
pp. 196-200(5)
Authors: Göğü, F.; SRC="/iso-ents/isolat2/scedil-s.gif" ALT="scedil">, F.; Bozkurt, H.; Eren, S.

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