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Publisher: Wiley-Blackwell

Volume 38, Number 3, June 2007

MELTING AND SOLIDIFICATION CHARACTERISTICS OF SWISS RACLETTE CHEESE MEASURED BY SMALL AMPLITUDE OSCILLATORY SHEAR MEASUREMENTS
pp. 297-323(27)
Authors: GUGGISBERG, DOMINIK; B√úTIKOFER, UELI; ALBRECHT, BRUNO

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PSYCHOPHYSICAL MARKERS FOR CRISPNESS AND INFLUENCE OF PHASE BEHAVIOR AND STRUCTURE
pp. 324-354(31)
Authors: DOGAN, HULYA; KOKINI, JOZEF L.

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TEXTURE PROFILE ANALYSIS APPLIED TO POUNDED YAM
pp. 355-372(18)
Authors: OTEGBAYO, BOLANLE; AINA, JOHNSON; ABBEY, LAWRENCE; SAKYI-DAWSON, ESTHER; BOKANGA, MPOKO; ASIEDU, ROBERT

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EFFECT OF LACTIC ACID AND LACTIC ACID BACTERIA TREATMENT ON MYOFIBRILLAR PROTEIN DEGRADATION AND DYNAMIC RHEOLOGY OF BEEF
pp. 373-392(20)
Authors: SIGNORINI, M.; SALAZAR, J.A.; PONCE-ALQUICIRA, E.; GUERRERO-LEGARRETA, I.

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