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Critical Reviews in Food Science and Nutrition|September 7, 2006
Effects of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in iceS Cakli, B Kilinc, A Cadun, et al.
Critical Reviews in Food Science and Nutrition|July 26, 2006
Non-digestible oligosaccharides with prebiotic propertiesKatrien Swennen, Christophe M Courtin, Jan A Delcour
Critical Reviews in Food Science and Nutrition|July 26, 2006
Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systemsMaria G Corradini, Micha Peleg
Critical Reviews in Food Science and Nutrition|November 10, 2006
Strategies to prevent mycotoxin contamination of food and animal feed: a reviewBulent Kabak, Alan D W Dobson, Işil Var
Critical Reviews in Food Science and Nutrition|March 17, 2007
An impression of coffee carbohydratesMeenakshi Arya, L Jagan Mohan Rao
Critical Reviews in Food Science and Nutrition|April 25, 2007
Discoloration in raw and processed fruits and vegetablesJ B Adams, H M Brown
Critical Reviews in Food Science and Nutrition|April 26, 2007
The politics and science behind GMO acceptanceTheodoros H Varzakas, Ioannis S Arvanitoyannis, Haralambos Baltas
Critical Reviews in Food Science and Nutrition|April 26, 2007
Application of Failure Mode and Effect Analysis (FMEA), cause and effect analysis, and Pareto diagram in conjunction with HACCP to a corn curl manufacturing plantTheodoros H Varzakas, Ioannis S Arvanitoyannis
Critical Reviews in Food Science and Nutrition|April 20, 2006
Capsaicin and gastric ulcersM N Satyanarayana
Critical Reviews in Food Science and Nutrition|April 20, 2006
Creating proteins with novel functionality via the Maillard reaction: a reviewChristine M Oliver, Laurence D Melton, Roger A Stanley
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