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when processing » whey processing (Expand search), wheat processing (Expand search), oven processing (Expand search)
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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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“...% worldwide for all foods. In most patients, when there is a mediated IgE reaction, exercise decreases the...”
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“... decreased analytic processing when relevance was low. In Experiment 2, both repetition and relevance were...”
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“...The aim of this research was to evaluate the influence of high-pressure processing on the barrier...”
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