Publisher: Elsevier

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Volume 13, Number 9, September 2002

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Contents / Masthead
pp. 289-289(1)

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Preface-EUROCAFT 2001 Special Issue
pp. 290-290(1)
Authors: Knorr, D.; Hendrickx, M.; Finglas, P.

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Contents Digest
pp. 291-292(2)

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Intrinsic time temperature integrators for heat treatment of milk
pp. 293-311(19)
Authors: Claeys, W.L.; van Loey, A.M.; Hendrickx, M.E.

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Production and packaging of bakery products using MAP technology
pp. 319-324(6)
Authors: Kotsianis, I.S.; Giannou, V.; Tzia, C.

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Detailed process design based on genomics of survivors of food preservation processes
pp. 325-333(9)
Authors: Brul, S.; Klis, F.M.; Oomes, S.J.C.M.; Montijn, R.C.; Schuren, F.H.J.; Coote, P.; Hellingwerf, K.J.

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Influence of substituting milk powder for whey powder on yoghurt quality
pp. 334-340(7)
Authors: Gonzalez-Martnez, C.; Becerra, M.; Chafer, M.; Albors, A.; Carot, J.M.; Chiralt, A.

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NMR-cooking: monitoring the changes in meat during cooking by low-field 1H-NMR
pp. 341-346(6)
Authors: Micklander, E.; Peshlov, B.; Purslow, P.P.; Engelsen, S.B.

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