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Advances in Food Research Volume 13
edited_book
Publication date
(Print):
1964
Publisher:
Elsevier
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ISBN (Print):
9780120164134
Publication date (Print):
1964
SO-VID:
0352c33e-40d5-49ce-a570-733065293990
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Book chapters
pp. 1
Recent Advances in the Freeze-Drying of Food Products
pp. 89
Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine Musculature
pp. 179
Astringency of Fruits and Fruit Products in Relation to Phenolic Content
pp. 219
Fundamentals of Low-Temperature Food Preservation
pp. 349
Minimum Growth Temperatures for Food-Poisoning, Fecal-Indicator, and Psychrophilic Microorganisms
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