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Journal of Food Science and Technology|April 11, 2013
Antioxidative enzymatic profile of mushrooms stored at low temperatureChhagan Lal Dama, Sunil Kumar, Brijesh K Mishra, et al.Journal of Food Science and Technology|April 11, 2013
Effect of drying conditions on drying kinetics and quality of aromatic Pandanus amaryllifolius leavesKalpana Rayaguru, Winny RoutrayJournal of Food Science and Technology|April 11, 2013
Purification of alkaline protease from chicken intestine by aqueous two phase system of polyethylene glycol and sodium citrateB K Sarangi, D P Pattanaik, K Rathinaraj, et al.Journal of Food Science and Technology|April 11, 2013
Effect of pretreatment and drying methods on quality of value-added dried aonla (Emblica officinalis Gaertn) shredsV K Prajapati, Prabhat K Nema, S S RathoreJournal of Food Science and Technology|April 11, 2013
Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storageJinjie Zhang, Zhenfeng Liu, Yaqin Hu, et al.Journal of Food Science and Technology|April 11, 2013
Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid compositionServet Atayeter, Hüdayi ErcoşkunJournal of Food Science and Technology|April 11, 2013
Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditionsG Vanaja, Velitchka Gotcheva, Angel Angelov, et al.Journal of Food Science and Technology|April 11, 2013
Functional and physicochemical properties of whole egg powder: effect of spray drying conditionsMehmet Koç, Banu Koç, Gonca Susyal, et al.Journal of Food Science and Technology|April 11, 2013
Optimization of process parameters for osmotic dehydration of papaya cubesS K Jain, R C Verma, L K Murdia, et al.Journal of Food Science and Technology|April 11, 2013
Effect of storage conditions on microbiological and physicochemical quality of shea butterFernande Honfo, Kerstin Hell, Noël Akissoé, et al.Pageof 613