Search Results - "Basic Symposium"

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  1. 1
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    Modern methods of food analysis by Stewart, Kent, Whitaker, John

    Published 1984
    “…Basic Symposium…”
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  2. 2
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    Chemical changes in food during processing by Richardson, Thomas, Finley, John W

    Published 1985
    “…IFT Basic Symposium Series…”
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  3. 3
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    Biotechnology and food process engineering by Schwartzberg, Henry G, Rao, M. A

    Published 1990
    “…IFT basic symposium series…”
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  4. 4
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    Physical properties of food by Peleg, Micha, Bagley, Edward B

    Published 1983
    “…IFT Basic Symposium Series…”
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  5. 5
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    Water activity: theory and applications to food by Rockland, Louis B, Beuchat, Larry R

    Published 1987
    “…IFT Basic Symposium Series…”
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  6. 6
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    Flavor measurement by Ho, Chi-Tang, Manley, Charles H

    Published 1993
    “…IFT Basic Symposium Series…”
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  7. 7
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    Protein functionality in food systems by Hettiarachchy, Navam S, Ziegler, Gregory R

    Published 1994
    “…IFT basic symposium series, 9…”
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  8. 8
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    Phase-state transitions in foods: chemical, structural, and rheological changes by Rao, M. A, Hartel, Richard W

    Published 1998
    “…IFT Basic Symposium Series, 13…”
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