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Publisher: Wiley-Blackwell

Volume 30, Number 2, April 2007

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ANTIMICROBIAL ACTIVITY OF MELANOIDINS
pp. 160-168(9)
Authors: RUFIÁN-HENARES, JOSÉ A.; MORALES, FRANCISCO J.

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CHARACTERIZING QUALITY OF RENDERED DUCK FAT COMPARED TO OTHER FATS AND OILS
pp. 169-186(18)
Authors: GONG, YUANSHENG; WEBER, PETER F.; RICHARDS, MARK P.

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EVALUATION OF FUNCTIONAL ASPECTS IN LACTOBACILLUS STRAINS ISOLATED FROM DRY FERMENTED SAUSAGES
pp. 187-201(15)
Authors: REBUCCI, R.; SANGALLI, L.; FAVA, M.; BERSANI, C.; CANTONI, C.; BALDI, A.

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COLOR QUALITY OF ROSE LIQUEUR
pp. 202-217(16)
Authors: SHEN, SZU-CHUAN; TSENG, KUO-CHAN; CHAO, FENG-TING; WU, JAMES SWI-BEA

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AROMATIC COMPOUNDS IN THREE VARIETIES OF TURNIP GREENS HARVESTED AT THREE MATURITY LEVELS
pp. 218-227(10)
Authors: JONES, GEORGIA; SANDERS, OLA GOODE; GRIMM, CASEY

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SOME MICROBIOLOGICAL CHARACTERISTICS OF HERBED CHEESES
pp. 228-236(9)
Authors: ERKAN, EMIN M.; CIFTCIOGLU, GURHAN; VURAL, AYDIN; AKSU, HARUN

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APPLICATION OF A DNA-BASED TEST TO DETECT ADULTERATION OF BREAD WHEAT IN PASTA
pp. 237-252(16)
Authors: KELLY, FIONA; BHAVE, MRINAL

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ORGANIC ACIDS PROFILE IN TOMATO JUICE BY HPLC WITH UV DETECTION
pp. 253-266(14)
Authors: MARCONI, OMBRETTA; FLORIDI, SIMONA; MONTANARI, LUIGI

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COATED LUPIN BEAN SNACKS
pp. 267-279(13)
Authors: JORAY, M.L.; RAYAS-DUARTE, P.; MOHAMED, A.; VAN SANTEN, E.

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