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Publisher: Wiley-Blackwell

Volume 33, Number 2, April 2010

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COMPARISON OF VOLATILE COMPOUNDS AND CHEMICAL AND PHYSICAL PROPERTIES IN ORANGE JUICE FROM DIFFERENT PARTS OF JINCHEN FRUIT
pp. 165-180(16)
Authors: QIAO, YU; XIE, BI JUN; ZHANG, CHI; FAN, GANG; PAN, SI YI

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RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY DETERMINATION OF APPLE AND PEAR TEXTURE
pp. 181-198(18)
Authors: CHAUVIN, MAITE A.; ROSS, CAROLYN F.; PITTS, MARVIN; KUPFERMAN, EUGENE; SWANSON, BARRY

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STUDIES ON COFFEE ROASTING PROCESS BY MEANS OF NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY
pp. 199-211(13)
Authors: CIAMPA, A.; RENZI, G.; TAGLIENTI, A.; SEQUI, P.; VALENTINI, M.

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CHEMOMETRIC STUDIES FOR QUALITY CONTROL OF PROCESSED BRAZILIAN COFFEES USING DRIFTS
pp. 212-227(16)
Authors: RIBEIRO, JULIANO S.; SALVA, TEREZINHA J.; FERREIRA, MÁRCIA M.C.

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INFLUENCE OF IRRIGATION WITH MODERATE SALINE WATER ON “CHEMLALI” EXTRA VIRGIN OLIVE OIL COMPOSITION AND QUALITY
pp. 228-247(20)
Authors: BEDBABIS, SAIDA; CLODOVEO, MARIA LISA; ROUINA, BÉCHIR BEN; BOUKHRIS, MAKKI

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INVESTIGATION OF CHEMICAL QUALITY OF SUGARCANE (SACCHARUM OFFICINARUM L.) WINE DURING FERMENTATION BY SACCHAROMYCES CEREVISIAE
pp. 248-267(20)
Authors: TZENG, DAW-I.; CHIA, YI-CHEN; TAI, CHAO-YING; OU, ANDI SHAU-MEI

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