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Delaying microbial proliferation in freshly peeled shallots by active packaging incorporating ethanol vapour-controlled release sachets and low storage temperature - Weerawate Utto, Rittirong Preutikul, Patcharee Malila, Athapol Noomhorm, John E ...
Sage extracts obtained with cold plasma improves beef quality - ScienceDirect
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PHYSICOCHEMICAL AND BIOCHEMICAL PROPERTIES OF GROUND PORK FORMULATED WITH ADDITION OF PRUNUS CERASUS (CV MONTMORENCY) EXTRACT AN
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Maria DOMONKOS | Assistant Professor | Ph.D. | Czech Technical University in Prague, Prague | ČVUT | Department of Physics (FSV) | Research profile
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Molecules | Free Full-Text | Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time
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Sage extracts obtained with cold plasma improves beef quality - ScienceDirect
1300+ perfiles de «Wierzbicka» | LinkedIn
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![Changes in WBSF [N] of beef muscle as a result of different cookery... | Download Scientific Diagram](https://i1.rgstatic.net/publication/352190755_Physical_Characteristics_and_Microbial_Quality_of_Ostrich_Meat_in_Relation_to_the_Type_of_Packaging_and_Refrigerator_Storage_Time/links/60be335b92851cb13d8898ea/largepreview.png "Changes in WBSF [N] of beef muscle as a result of different cookery... | Download Scientific Diagram")
Changes in WBSF [N] of beef muscle as a result of different cookery... | Download Scientific Diagram
PDF) Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time
Journal of Food Process Engineering: Vol 45, No 4
Agnieszka Wierzbicka – Tax Advisor – Kancelaria Doradcy Podatkowego Agnieszka Wierzbicka | LinkedIn
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British English vs American English by Agnieszka Wierzbicka on Prezi Next
