Publisher: Elsevier

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Volume 68, Number 4, March 2000

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Pervaporation: a useful tool in food analysis
pp. 387-394(8)
Authors: Amador-Hernandez, J.; Luque de Castro, M.D.

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Changes in quality of sugar-cane juice upon delayed extraction and storage
pp. 395-401(7)
Authors: Yusof, S.; Shian, L.S.; Osman, A.

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Bone-bound enzymes for food industry application - principles and applications
pp. 403-409(7)
Authors: Carpio, C.; Gonzalez, P.; Ruales, J.; Batista-Viera, F.

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Evaluation of taste compounds in water-soluble extract of goat cheeses - a scalar study
pp. 429-435(7)
Authors: Salles, C.; Herve, C.; Septier, C.; demaizieres, D.; Lesschaeve, I.; Issanchou, S.; Le Quere, J.L.

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Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread
pp. 437-441(5)
Authors: Bonafaccia, G.; Galli, V.; Francisci, R.; Mair, V.; Skrabanja, V.; Kreft, I.

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Antioxidant activity of phenolics extracted from Olea europaea L. leaves
pp. 457-462(6)
Authors: Benavente-Garca, O.; Castillo, J.; Lorente, J.; Ortuno, A.; del Rio, J.A.

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