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Publisher: Elsevier

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Volume 68, Number 2, February 2000

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Chemical and sensory evaluation of germinated cowpeas (Vigna unguiculata) and their products
pp. 141-146(6)
Authors: Uwaegbute, A.C.; Iroegbu, C.U.; Eke, O.

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Aroma profile development of intermediate chocolate productsI. Volatile constituents of block-milk
pp. 167-174(8)
Authors: Muresan, S.; Eillebrecht, M.A.J.L.; Rijk, T.C.d.; Jonge, H.G.d.; Leguijt, T.; Nijhuis, H.H.

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Studies on the physicochemical properties of inulin and inulin oligomers
pp. 179-183(5)
Authors: de Gennaro, S.; Birch, G.G.; Parke, S.A.; Stancher, B.

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The UK food data-base for vitamin K and why we need it - a review
pp. 213-218(6)
Authors: Shearer, M.J.; Bolton-Smith, C.

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Rapid and simple HPLC analysis of vitamin K in food, tissues and blood
pp. 219-221(3)
Authors: Jakob, E.; Elmadfa, I.

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