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Publisher: Elsevier

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Volume 7, Number 3, March 1996

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The application of molecular techniques in wine microbiology
pp. 73-78(6)
Authors: Querol, A.; Ramon, D.

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Applications of pervaporation in food processing
pp. 78-83(6)
Authors: Karlsson, H.O.E.; Tragardh, G.

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Lipid oxidation in food emulsions
pp. 83-91(9)
Authors: Coupland, J.N.; McClements, D.J.

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Food Processing Automation Conference IV
pp. 96-98(3)
Author: Henrikson, F.W.

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Inlaid dairy product using gums to give gelatin-like texture
pp. 99-99(1)
Authors: Lawrence, J.; Coutant, A.F.; Swayhoover, F.

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Decomposable starch-based packaging
pp. 99-100(2)
Authors: Tiefenbacher, K.; Haas, F.; Haas, J.

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Casein micelle disaggregation for improved cheese production
pp. 99-99(1)
Authors: Salus, M.; Subak, J.; Petranin, G.

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Decaffeination of black tea
pp. 99-99(1)
Authors: Sebald, J.; Schulmeyr, J.; Forster, A.

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Breads with two-year shelf life
pp. 99-99(1)
Authors: Barber-Perez, S.; Orotola-Santacreu, C.

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Reduced-cholesterol cream
pp. 99-99(1)
Authors: Wichmann, G.; Voges, U.; Lehnhard-Lubeseder, U.

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Flavour enhancers
pp. 99-99(1)
Authors: Yamanaka, T.; Tsunoda, K.

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Rapid oil roasting of coffee beans
pp. 99-99(1)
Author: Pal, G.S.

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Humectants for reduced-moisture foods
pp. 99-99(1)
Authors: Woodward, S.I.; Wong, T.M.L.

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Vegetable oils with fried and savoury flavours
pp. 100-100(1)
Authors: Samson, A.D.; Bangs, W.E.; Poust, D.M.; Haas, F.J.

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Water-in-oil microemulsions
pp. 100-100(1)
Author: Leser, M.E.

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1,3-specific enzyme interesterification of traicylglycerols
pp. 100-100(1)
Authors: Moore, S.R.; Quinlan, P.T.; Peilow, A.C.

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Cold-set 'fried' batter
pp. 100-100(1)
Authors: Samson, A.D.; Bangs, W.E.; Poust, D.M.; Haas, F.J.

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Hot-set 'fried' batter
pp. 100-100(1)
Authors: Samson, A.D.; Bangs, W.E.

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Sugar/acid modification of ripening fruit before harvest
pp. 100-100(1)
Authors: Katayama, M.T.; Fujii, S.; Kimoto, H.; Kato, K.

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Soy protein with oriented structure and improved texture
pp. 100-100(1)
Authors: Morikawa, S.; Saito, R.; Hirotsuka, M.

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Vegetable protein granules as meat substitutes
pp. 100-100(1)
Authors: McMindes, M.K.; Richert, S.H.

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