Publisher: Elsevier

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Volume 33, Number 10, 2000

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Hydroxymethylfurfural and methylfurfural content of selected bakery products
pp. 833-838(6)
Authors: Ramrez-Jimenez, A.; Garca-Villanova, B.; Guerra-Hernandez, E.

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Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets
pp. 847-855(9)
Authors: Sigurgisladottir, S.; Sigurdardottir, M.S.; Torrissen, O.; Vallet, J.L.; Hafsteinsson, H.

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Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar)
pp. 857-865(9)
Authors: Sigurgisladottir, S.; Ingvarsdottir, H.; Torrissenb, O.J.; Cardinalc, M.; Hafsteinssona, H.

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Optimizing agbelima production: varietal and fermentation effect on product quality
pp. 867-873(7)
Authors: Dziedzoave, N.T.; Ellis, W.O.; Oldham, J.H.; Oduro, I.

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