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Publisher: Elsevier

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Volume 12, Number 5, May 2001

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Editorial(s)
pp. 154-155(2)

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Physical and flavour stability of mayonnaise
pp. 157-163(7)
Authors: Depree, J.A.; Savage, G.P.

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Peroxynitrite: a potential initiator of lipid oxidation in food
pp. 164-173(10)
Authors: Brannan, R.G.; Connolly, B.J.; Decker, E.A.

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Bioremediation: a novel approach to food waste management
pp. 185-196(12)
Authors: Thassitou, P.K.; Arvanitoyannis1, I.S.

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Food analysis and consumer protection
pp. 197-202(6)
Authors: Anklam, E.; Battaglia, R.

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