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Foods (Basel, Switzerland)|October 23, 2021

Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (<i>Saccharina latissima</i>)Samuel Akomea-Frempong, Denise I Skonberg, Mary E Camire, et al.

Journal of Food Science|July 22, 2014

Oven, microwave, and combination roasting of peanuts: comparison of inactivation of salmonella surrogate Enterococcus faecium, color, volatiles, flavor, and lipid oxidationAlicia L Smith, Jennifer J Perry, Julie A Marshall, et al.

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Showing results (11-20 of 12) with videos related to

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You have reached the last page of results.This site can display upto 12 results.

Foods (Basel, Switzerland)|October 23, 2021

Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (<i>Saccharina latissima</i>)Samuel Akomea-Frempong, Denise I Skonberg, Mary E Camire, et al.

Journal of Food Science|July 22, 2014

Oven, microwave, and combination roasting of peanuts: comparison of inactivation of salmonella surrogate Enterococcus faecium, color, volatiles, flavor, and lipid oxidationAlicia L Smith, Jennifer J Perry, Julie A Marshall, et al.

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