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Publisher: Wiley-Blackwell

Volume 35, Number 5, 1 October 2012

Issue Information
pp. i-i(1)

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Antioxidant and Free Radical Scavenging Activities of Different Plant Parts from Two Erica Species
pp. 307-314(8)
Authors: Nunes, Ricardo; Anastácio, Ana; Carvalho, Isabel S.

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Watermelon Pomace Composition and the Effect of Drying and Storage on Lycopene Content and Color
pp. 331-340(10)
Authors: Arocho, Yaymed D.; Bellmer, Danielle; Maness, Niels; McGlynn, William; Rayas‐Duarte, Patricia

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Effect of Different Cornstarch Types in New Formulations of Gluten‐ and Lactose‐Free White Sauces with High Protein Content
pp. 341-352(12)
Authors: Quiles, Amparo; Llorca, Empar; Hernández‐Carrión, María; Hernando, Isabel

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The Effect of the Lactobacillus Casei Lock 0900 Probiotic Strain on the Quality of Dry‐Fermented Sausage During Chilling Storage
pp. 353-365(13)
Authors: Wójciak, K.M.; Dolatowski, Z.J.; Kołożyn‐Krajewska, D.; Trząskowska, M.

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Development and Evaluation of a Colloidal Gold Immunochromatography Strip for Rapid Detection of Vibrio parahaemolyticus in Food
pp. 366-371(6)
Authors: Guo, Ailing; Sheng, Hongli; Zhang, Min; Wu, Renwei; Xie, Ji

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Characterization and Comparison of Spoilage Processes in Fresh Pork and Poultry
pp. 372-382(11)
Authors: Bruckner, Stefanie; Albrecht, Antonia; Petersen, Brigitte; Kreyenschmidt, Judith

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