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  1. 381
    Compression of foods during vacuum freeze dehydration.
    by Emami, Seid-Hossein
    Published 2005
    Subjects: “...Nutrition and Food Science...”
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  2. 382
    Reactive Carbonyl Compounds: Their Control and Consequences in Foods
    by Freund, Michael
    Published 2018
    Subjects: “...Food Science...”
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  3. 383
    Intersections of print cookbooks and information science: creating a workflow to visually explore historical printed cookbooks (1872–1920)
    by Kitchings, Laura
    Published 2021
    Subjects: “...Food science...”
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  4. 384
    Street food: assessment of scientific relevance and characterization of street food offer of a sample in Maputo, Mozambique
    by Sofia Azevedo de Sousa
    Published 2019
    Subjects: “...Natural sciences...”
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  5. 385
    Portable NMR in food analysis
    Subjects: “...Food science...”
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    Article
  6. 386
    Physicochemical and fatty acid profile of egusi oil from supercritical carbon dioxide extraction
    by O. Olubi, J.V. Felix-Minnaar, V.A. Jideani
    Published 2019-01-01
    Subjects: “...Food science...”
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    Article
  7. 387
    Functional characteristics of Bambara groundnut starch-catechin complex formed using cyclodextrins as initiators
    Subjects: “...Food science...”
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    Article
  8. 388
    Chemical composition and antioxidant-prooxidant potential of a polyphenolic extract and a proanthocyanidin-rich fraction of apple skin
    Subjects: “...Food science...”
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    Article
  9. 389
    Just Hungry? Analyzing the Relationship between Land Concentration and Food Insecurity
    by Brigham, Anne Margrethe
    Published 2004
    Subjects: “...Political science...”
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    Doctoral Thesis
  10. 390
    Profiling of potential pathogens from Plankenburg river water used for the irrigation of fresh produce
    by Kikine, Tshepo Neo Ferdinard
    Published 2011
    Subjects: “...Dissertations -- Food science...”
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  11. 391
    The Effect of Nutritional Education on the Food Habits of High School Students
    by Hyer, Gladys C.
    Published 1959
    Subjects: “...Food Science...”
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  12. 392
    Democratizing University Foodscapes? Student Food Cooperatives and the Neoliberal University
    by Marple, Amanda
    Published 2018
    Subjects: “...Food science|Geography|Higher education...”
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  13. 393
    Plant Food Processing Tools at Early Neolithic Göbekli Tepe
    Published 2021
    Subjects: “...Social Science...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  14. 394
    Food Colloids As Carrier Systems For Antimicrobials
    by Suriyarak, Sarisa
    Published 2008
    Subjects: “...Food science...”
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  15. 395
    Chapter Food Safety Risk Management
    by Carrasco, Elena
    Published 2011
    Subjects: “...Mathematics & science...”
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    eBook
  16. 396
    Chapter Food Safety Risk Management
    Published 2011
    Subjects: “...Mathematics & science...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  17. 397
    Aquaponics Food Production Systems Combined Aquaculture and Hydroponic Production Technologies for the Future
    Published 2019
    Subjects: “...Life sciences...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  18. 398
    Effect of Large Doses of Nicotinic Acid on the Lipid Composition of Serum
    by Chen, Shu Hua
    Published 1967
    Subjects: “...Food Science...”
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  19. 399
    Effects of Physiological Maturation and Storage on Physical and Biochemical Changes in Peach (PRUNUS PERSICA S. and Z.) and Apricot (PRUNUS ARMENIACA L.) Fruits
    by Deshpande, Pralhadrao Bhimarao
    Published 1964
    Subjects: “...Food Science...”
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  20. 400
    A Study of Delayed Gas Formation in Cheddar Cheese
    by Oldham, Mark E.
    Published 1959
    Subjects: “...Food Science...”
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