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Publisher: Wiley-Blackwell

Volume 29, Number 2, April 2006

IMPROVING THE QUALITY OF PORK HAM BY PULSED VACUUM COOLING IN WATER
pp. 119-133(15)
Authors: CHENG, QIAOFEN; SUN, DA-WEN

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RHEOLOGICAL PROPERTIES OF CHEMICALLY MODIFIED RICE STARCH MODEL SOLUTIONS
pp. 134-148(15)
Authors: RAINA, C.S.; SINGH, S.; BAWA, A.S.; SAXENA, D.C.

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QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE
pp. 149-161(13)
Authors: OBATOLU VERONICA, A.; OMUETI OLUSOLA, O.; ADEBOWALE, EBENEZER A.

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THERMAL PROCESS CALCULATION USING ARTIFICIAL NEURAL NETWORKS AND OTHER TRADITIONAL METHODS
pp. 162-173(12)
Authors: GONÇALVES, ELIANE CALOMINO; MINIM, LUIS ANTONIO; COIMBRA, JANE SÉLIA DOS REIS; MINIM, VALÉRIA PAULA RODRIGUES

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EFFECT OF PHOSPHATE SALTS AND TRANSGLUTAMINASE IN PREVENTION OF FREEZE CRACKING IN FROZEN DICED BROILER BREAST
pp. 174-187(14)
Authors: SUNGTONG, P.; CHAIWANICHSIRI, S.; RUANGTRAKOOL, B.; SUZUKI, T.; TAKAI, R.; TANTRATIAN, S.

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ALTERNATIVE PRETREATMENT METHODS TO ENZYMATIC TREATMENT FOR CLARIFICATION OF MOSAMBI JUICE USING ULTRAFILTRATION
pp. 202-218(17)
Authors: RAI, P.; MAJUMDAR, G.C.; JAYANTI, V.K.; DASGUPTA, S.; DE, S.

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