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Food Technology

  
 
Results: Displaying 10 of 12 on page 1 of 2
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Name
Title
Area
Document
Colleges
Year
Effect of different acids and concentrations on the E. coli thermal resistance
The combination effect of the lactic and acetic acids on the quality of canned carrot...
Anthropogenic influences in the hidrochemical of quilombo river basin (Cubatão -...
Effects of high and low methoxyl citric pectin and cellulose on serum levels of cholesterol...
Study of the agroindustrial alterations induced by the irradiated tissue culture...
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Results: Displaying 10 of 12 on page 1 of 2
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