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1
by Zeb, Alam
Published 2021
Springer International Publishing
Table of Contents: “...SECTION 1: CHEMISTRY OF PHENOLIC ANTIOXIDANTS -- Ch 1: Concept of Antioxidant -- Introduction...”
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2
Published 1999
Springer Netherlands
Table of Contents: “...11. Concluding remaries -- 12. References -- Advances in the Industrial Synthesis of Medium...”
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3
by Pearson, A. M.
Published 1994
Springer US
Table of Contents: “... of cured meat color -- 2.12 Summary -- References -- 3 Colour of meat -- 3.1 Introduction to vision...”
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4
by Gilbert, James
Published 1996
Springer US
Table of Contents: “...1 Sampling and sample plans for food surveillance exercises -- Summary -- 1.1 Introduction -- 1.2...”
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5
by Ashurst, P. R.
Published 1991
Springer US
Table of Contents: “... Summary -- 4 Fruit juices -- 4.1 Introduction -- 4.2 Fruit processing -- 4.3 Specialised Fruit Processing...”
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6
Published 1991
Springer US
Table of Contents: “... -- 3.6 Absolutes -- 3.7 Extraction with Carbon Dioxide as a Solvent -- 3.8 Summary -- 4 Fruit juices...”
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7
by Stewart, K.K., Whitaker, John R.
Published 1984
Springer Netherlands
Table of Contents: “... Techniques -- Enzyme-Based Analytical Assays -- Summary -- 10 Microbiological Assays -- Amino Acids -- B...”
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8
Published 1985
Springer Netherlands
Table of Contents: “...Quality of Processed Strawberries -- Summary -- Looking to the Future -- References -- 9 Sweet...”