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Publisher: Wiley-Blackwell

Volume 1, Number 3, 1 September 2001

Editorial
pp. 125-125(1)
Authors: Meiselman, H.L.; Edwards, J.S.A.

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Effect of cooking method and variety on the sensory quality of rice
pp. 133-140(8)
Authors: Crowhurst, D.G.; Creed, P.G.

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Perceived temperature effects on microwave heated meals and meal components
pp. 141-148(8)
Authors: Ryynänen, S.; Tuorila, H.; Hyvönen, L.

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Inactivation of refrigerator biofilm bacteria for application in the food service environment
pp. 169-179(11)
Authors: Michaels, B.; Ayers, T.; Celis, M.; Gangar, V.

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Spices and Seasonings (A Food Technology Handbook). Second edition
pp. 181-181(1)
Authors: Tainter, D.; Grenis, A.; Norwat, R.

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The Science of Cooking
pp. 183-184(2)
Authors: Barham, P.; Edwards, J.S.A.; Schafheitle, J.M.

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Europain 2002
pp. 185-185(1)

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