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by
Adyatni, Irma, author.
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cold-break (CB) products. The relatively low viscosity of CB tomato product is believed as results from
by
Johnson, Meredith Leigh, author.
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evaluated using a low viscosity food simulant. This study compared the time and temperature profiles for a
by
Wang, Jungang, author.
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to produce the chemical marker as the time-temperature indicator, and the brown color produced by D
by
Munoz, Nydia, author.
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, temperature violations may rise to 13 °C higher than those recommended. Since temperature alone cannot be
by
Lete, Armando Quintanilla Perez, author.
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determination of the best suitable operating conditions at each stage was made. Vacuum impregnation with low
by
Wang, Tzu-Min, author.
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forming molecular gel are low molecular weight molecules self-assembling into a three-dimensional network
by
Fei, Xing, author.
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concentration was low, both HB and CB samples almost had the same apparent viscosity due to a limited contact
by
Batu, Ali, author.
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stage of development and stored in low or medium humidity was approximately the same when they were ripe
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