Titlebook: New Techniques in the Analysis of Foods; Michael H. Tunick,Samuel A. Palumbo,Pina M. Fratam Book 1998 Springer Science+Business Media New

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Lori N. Cotton,Douglas L. Marshallftler im In- und Ausland setzen sich seit Jahrzehnten mit diesem theoretisch anspruchsvollen und für die Wirtschaftspraxis eminent wichtigen Gebiet auseinander. Auch einschlägige Gremien der Praxis, wie beispiels­ weise Wirtschaftsprüferkammern und internationale Gremien wie die Union Europeennne de

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Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese conducted studies with different cooking temperatures and homogenization pressures to determine the effects on casein breakdown, rheological properties, and microstructure in LF Mozzarella., and are using these results to improve the quality of this cheese.

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Use of the Submerged-Coil Heating Apparatus in the Study of Thermal Resistance of Foodborne Pathogenial suspensions to be rapidly heated between 20–90°C. An electronically controlled displacement mechanism makes the equipment fully automated. Various sampling times can be set at intervals ranging from as short as 6 s to 999 s.

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