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Publisher: Wiley-Blackwell

Volume 33, Number 1, February 2010

ANTIOXIDANT PROPERTIES AND FRUIT QUALITY DURING LONG-TERM STORAGE OF “ROCHA” PEAR: EFFECTS OF MATURITY AND STORAGE CONDITIONS
pp. 1-20(20)
Authors: SILVA, FILIPE J.P.; GOMES, MARIA HELENA; FIDALGO, FERNANDA; RODRIGUES, JOSÉ A.; ALMEIDA, DOMINGOS P.F.

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QUALITY ALTERATIONS OF FOUR FRYING FATS DURING LONG-TERM HEATING (CONVENTIONAL ANALYSIS AND NIRS CALIBRATION)
pp. 42-58(17)
Authors: SZABÓ, ANDRÁS; BÁZÁR, GYÖRGY; LOCSMÁNDI, LÁSZLÓ; ROMVÁRI, RÓBERT

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QUALITY OF BREAD SUPPLEMENTED WITH SILVER EAR
pp. 59-71(13)
Authors: TSENG, YU-HSIU; YANG, JOAN-HWA; LI, RUEI-CHIAN; MAU, JENG-LEUN

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PHYSICAL QUALITY CHARACTERISTICS AND SENSORY EVALUATION OF COOKIES MADE WITH ADDED DEFATTED MAIZE GERM FLOUR
pp. 72-84(13)
Authors: NASIR, M.; SIDDIQ, M.; RAVI, R.; HARTE, J.B.; DOLAN, K.D.; BUTT, M.S.

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THE DEVELOPMENT AND SENSORY ACCEPTABILITY OF LUPIN-BASED TOFU
pp. 85-97(13)
Authors: JAYASENA, V.; KHU, W.S.; NASAR-ABBAS, S.M.

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SURVEY ON OVERCOOKING RESISTANCE OF ITALIAN AND TUNISIAN SPAGHETTI
pp. 98-111(14)
Authors: ZEPPA, GIUSEPPE; ROLLE, LUCA; GHIRARDELLO, DANIELA

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INTEGRATED QUALITATIVE/QUANTITATIVE TECHNIQUES FOR FOOD PRODUCT QUALITY PLANNING
pp. 112-129(18)
Authors: PABLE, ANANT; LU, SUSAN; AUERBACH, JOSHUA

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