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  1. 1
    Snack Food Development With Single Phase Extrusion-cooking Technology
    by Kwok, Kristy
    Published 2016
    Subjects: “...Cooking technology...”
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  2. 2
    Sous vide lamb shank modelling and process improvement
    by Yan, Wen
    Published 2011
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  3. 3
    Physicochemical and Microbiological Properties of an Innovative Fermented Mussel Food Product, Perna
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