Publisher: Elsevier

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Volume 67, Number 1, October 1999

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Changes in aromatic volatile composition of strawberry after high pressure treatment
pp. 7-16(10)
Authors: Lambert, Y.; demazeau, G.; Largeteau, A.; Bouvier, J.

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Quality criteria of treacle (black honey)
pp. 17-20(4)
Authors: Amin, W.A.; Safwat, M.; El-Iraki, S.M.

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Physicochemical characteristics and pollen spectrum of some Saudi honeys
pp. 21-25(5)
Authors: Al-Khalifa, A.S.; Al-Arify, I.A.

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Biochemical characteristics of dry-cured lacon
pp. 33-37(5)
Authors: Marra, A.I.; Salgado, A.; Prieto, B.; Carballo, J.

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Inactivation of papain by pulsed electric fields in a continuous system
pp. 53-59(7)
Authors: Yeom, H.W.; Zhang, Q.H.; Dunne, C.P.

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Determination of glycemic index for some breads
pp. 67-69(3)
Author: Nehir El, S.

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Proteins and amino acids in beers, their contents and relationships with other analytical data - relationships with total sulfur dioxide level, volatile acidity and malo-lactic fermentation intensity
pp. 71-78(8)
Authors: Gorinstein, S.; Zemser, M.; Vargas-Albores, F.; Ochoa, J.; Paredes-Lopez, O.; Scheler, C.; Salnikow, J.; Martin-Belloso, O.; Trakhtenberg, S.

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Cholesterol content of fried-shredded pork extracted by supercritical carbon dioxide
pp. 89-92(4)
Authors: Lin, T.Y.; Wang, Y.J.; Lai, P.Y.; Lee, F.J.; Cheng, J.T.

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