The Quality of Foods and Beverages
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33

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4

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Published By Elsevier

9780121691028

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CERTAIN ELEMENTS IN GREEK WINES

The Quality of Foods and Beverages ◽

10.1016/b978-0-12-169102-8.50030-1 ◽

1981 ◽

pp. 349-361 ◽

Author(s):

Apostolos P. Grimanis ◽

Maria Vassilaki-Grimani ◽

George D. Kanias

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GOING FROM THE FOOD AND BEVERAGE ANALYTICAL LABORATORY TO THE PROCESS LINE

The Quality of Foods and Beverages ◽

10.1016/b978-0-12-169102-8.50023-4 ◽

1981 ◽

pp. 241-252

Author(s):

Martin S. Frant

Keyword(s):

Analytical Laboratory ◽

Food And Beverage ◽

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WATER AND LIPID INTERACTIONS OF PLANT ADDITIVES AS RELATED TO THE QUALITY OF FOODS AND BEVERAGES

The Quality of Foods and Beverages ◽

10.1016/b978-0-12-169102-8.50022-2 ◽

1981 ◽

pp. 221-240

Author(s):

Cheryl W. Hutton

Keyword(s):

Lipid Interactions

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THE EFFECTS OF INDOLE-3-ACETIC ACID AND CA+2 ON TRIACONTANOL-PROMOTED GROWTH IN ZEA MAYS

The Quality of Foods and Beverages ◽

10.1016/b978-0-12-169102-8.50016-7 ◽

1981 ◽

pp. 127-141 ◽

Author(s):

Andrew J. Welebir

Keyword(s):

Zea Mays ◽

Acetic Acid ◽

Indole 3 Acetic Acid

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PREFACE

The Quality of Foods and Beverages ◽

10.1016/b978-0-12-169102-8.50006-4 ◽

1981 ◽

pp. xvii-xviii

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CONTRIBUTORS

The Quality of Foods and Beverages ◽

10.1016/b978-0-12-169102-8.50004-0 ◽

1981 ◽

pp. ix-xi

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FLAVORING OF EXTRUSION COOKED AND TEXTURED MEAT EXTENDERS AND ANALOGS

The Quality of Foods and Beverages ◽

10.1016/b978-0-12-169102-8.50026-x ◽

1981 ◽

pp. 283-300

Author(s):

I. Ben-Gera ◽

B. Gosney ◽

O.B. Smith

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PRE-EVALUATION BY COMPUTER OF MODEL SYSTEMS APPLICATION TO THE REACTION OF FURFURAL WITH HYDROGEN SULFIDE AND AMMONIA

The Quality of Foods and Beverages ◽

10.1016/b978-0-12-169102-8.50024-6 ◽

1981 ◽

pp. 253-268

Author(s):

Michel Petitjean ◽

Gaston Vernin ◽

Jacques Metzger ◽

René Barone ◽

Michel Chanon

Keyword(s):

Hydrogen Sulfide ◽

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ADVANCES IN LEGUME PROCESSING

The Quality of Foods and Beverages ◽

10.1016/b978-0-12-169102-8.50021-0 ◽

1981 ◽

pp. 211-220

Author(s):

Samuel Kon

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RECENT ADVANCES IN SHOYU RESEARCH

The Quality of Foods and Beverages ◽

10.1016/b978-0-12-169102-8.50019-2 ◽

1981 ◽

pp. 171-196 ◽

Author(s):

Tamotsu Yokotsuka

Keyword(s):

Recent Advances

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