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  1. 1

    Antimicrobials in food

    Опубликовано 2005
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  2. 2

    Characterization and interaction with food systems of carrageenan from the red alga, Betaphycus philippinensis doty (=Eucheuma gelatinae J. Agardh) solieriaceae, gigartinales по Ragasa, Anita Linda R.

    Опубликовано 2003
    Диссертация


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  3. 3

    Bacterial starter cultures for foods по Gilliland, Stanley E. 1940-

    Опубликовано 1985
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  4. 4

    Antimicrobials in foods

    Опубликовано 2005
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  5. 5

    Evaluation of certain food additives and contaminants forty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives

    Опубликовано 1999
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  6. 6

    Evaluation of certain veterinary drug residues in food sixty-second report of the Joint FAO/WHO Expert Committee on Food Additives.

    Опубликовано 2004
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  7. 7

    The effects of additives on Tapuy (rice wine) quality по Quines, Laurence Marvin E.

    Диссертация


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  8. 8

    Evaluation of certain veterinary drug residues in food sixtieth report of the Joint FAO/WHO Expert Committee on Food Additives.

    Опубликовано 2003
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  9. 9

    Physical and sensory properties of boiled rice treated with emulsifiers по Espinosa, Catherine A.

    Опубликовано 2006
    Диссертация


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  10. 10

    Nutrition technology of processed foods по Pintauro, Nicholas D.

    Опубликовано 1975
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