Publisher: Elsevier

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Volume 65, Number 4, June 1999

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Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems
pp. 427-432(6)
Authors: Schebor, C.; Buera, M.d.P.; Karel, M.; Chirife, J.

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Lactose content of modified enzyme-treated 'dadih'
pp. 439-443(5)
Authors: Manan, D.M.A.; Abd Karim, A.; Kit, W.K.

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Preparation of soy hull pectin
pp. 461-467(7)
Authors: Gnanasambandam, R.; Proctor, A.

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Content of some trace metals in honey from south-eastern Anatolia
pp. 475-476(2)
Authors: Yilmaz, H.; Yavuz, O.

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Nutrients in edible mushrooms: an inter-species comparative study
pp. 477-482(6)
Authors: Manzi, P.; Gambelli, L.; Marconi, S.; Vivanti, V.; Pizzoferrato, L.

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Characterisation of Norway lobster (Nephrops norvegicus) hyaluronidase and comparison with sheep and bovine testicular hyaluronidase
pp. 515-521(7)
Authors: Krishnapillai, A.M.; Taylor, K.D.A.; Morris, A.E.J.; Quantick, P.C.

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Cyanogen content of cassava roots and flour in Indonesia
pp. 523-525(3)
Authors: Djazuli, M.; Bradbury, J.H.

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Determination of N-carboxymethyllysine in milk products by a modified reversed-phase HPLC method
pp. 547-553(7)
Authors: Drusch, S.; Faist, V.; Erbersdobler, H.F.

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