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Showing 121 - 140 results of 7,433 for search 'FOOD PROCESSING LABORATORY', query time: 0.33s Refine Results
  1. 121
    Silica/Lignin Carrier as a Factor Increasing the Process Performance and Genetic Diversity of Microbial Communities in Laboratory-Scale Anaerobic Digesters
    Subjects: “...process performance...”
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    Article
  2. 122
    Recent Advances in Reducing Food Losses in the Supply Chain of Fresh Agricultural Produce
    Subjects: “...food security...”
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    Article
  3. 123
    Anaerobic bioconversion of the organic fraction from the fruit processing industry
    by Griessel, Wilmare
    Published 2012
    Subjects: “...Fruit processing plants -- South Africa...”
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    Others
  4. 124
    Inter-laboratory Validation of an HPLC–MS/MS Method for the Detection of Microbial Transglutaminase in Meat and Meat Products
    Subjects: “...Food authenticity...”
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    Article
  5. 125
    Evaluating the Thermal Performance of Wet Swales Housing Ground Source Heat Pump Elements through Laboratory Modelling
    Subjects: “...food-energy-water nexus...”
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    Article
  6. 126
    Physical and mechanical properties of thin paper sheets made from onion peels (Allium cepa) / Mohammad Harris M. Yahya, Normala Hassim and Mohd Rozi Ahmad
    Subjects: “...Laboratories. General works...”
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    Article
  7. 127
    Inactivation of Foodborne Viruses by High-Pressure Processing (HPP)
    by Alexander Govaris, Andreana Pexara
    Published 2021-01-01
    Subjects: “...non-thermal food-processing technologies...”
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    Article
  8. 128
    Anaerobic Treatment of Whey Permeate Using Upflow Sludge Blanket Bioreactors
    by Hwang, Seokhwan
    Published 1993
    Subjects: “...Food Processing...”
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  9. 129
    Sorghum dry-milling processes and their influence on meal and porridge quality
    by Kebakile, Martin Mosinyi
    Published 2013
    Subjects: “...Sorghum food industry...”
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  10. 130
    Effects of Palatable Food Versus Thin Figure Conflicts on Responses of Young Dieting Women
    Subjects: “...food vs. figure conflict...”
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    Article
  11. 131
    Shifts in Mapuche Food Systems in Southern Andean Forest Landscapes: Historical Processes and Current Trends of Biocultural Homogenization
    Subjects: “...National Food Program...”
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    Article
  12. 132
    Microbial carbon recycling – an underestimated process controlling soil carbon dynamics – Part 1: A long-term laboratory incubation experiment
    by A. Basler, M. Dippold, M. Helfrich, J. Dyckmans
    Published 2015-10-01
    “...-use within the microbial food web. Our results show how the microbial community recycles substrate...”
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    Article
  13. 133
    Reduction of Inrush Current in a Shockwave Non-Thermal Food Processing System Using an Exponential Clock Pulse Generator
    Subjects: “...non-thermal food processing...”
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    Article
  14. 134
    Cooking and drying as effective mechanisms in limiting the zoonotic effect of Mycobacterium bovis in beef
    Subjects: “...food processing...”
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    Article
  15. 135
    Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue
    Subjects: “...Food texture...”
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    Article
  16. 136
    Processing and characterization of sorghum protein concentrates using extrusion-enzyme liquefaction.
    Subjects: “...Food Science (0359)...”
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  17. 137
    Repetitive work in the cold:work ability, musculoskeletal symptoms and thermal and neuromuscular responses in food industry workers
    by Sormunen, E. (Erja)
    Published 2009
    Subjects: “...food-processing industry...”
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    Doctoral Thesis
  18. 138
    Spatial and Temporal Patterns of Arctic Nearshore Fish Community and Food Web Structures
    by Barton, Mark B
    Published 2018
    Subjects: “...food web...”
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  19. 139
    Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds
    Subjects: “...food matrix...”
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    Article
  20. 140
    Valor nutritivo de refeições coletivas: tabelas de composição de alimentos versus análises em laboratório Nutritive value of collective meals: tables of food composition versus laboratory analysis
    Subjects: “...Food services...”
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    Article
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