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81The possibility of using lactic additives and sonochemical technology in the production of preservesby Demchenko Vera, Asfondiarova Irina, Katkova Nina, Ivanova Marina, Belokurova Elena“... in the composition of preserves in the amount of 3% and in combination with the use of sonochemical technologies...”
Published 2020-01-01
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85by Jéssica Tavares, Ana Martins, Liliana G. Fidalgo, Vasco Lima, Renata A. Amaral, Carlos A. Pinto, Ana M. Silva, Jorge A. Saraiva“...Foods...”
Published 2021-04-01
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86by Sapto Andriyono, Crhisnawati Vega, Daniel Elkana, Oktavia Putri, Rikky LeonardSubjects: “...protein tofu, doses of chitosan, a food preservative...”
Published 2013-11-01
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87by Michael G. KontominasSubjects: “...food packaging...”
Published 2020-10-01
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88by Mussa, Dinna Mathemi.Subjects: “...Food industry and trade...”
Published 1999
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92by Hadi Hashemi Gahruie, Reza Safdarianghomsheh, Parisa Zamanifar, Shahriyar Salehi, Mehrdad Niakousari, Seyed Mohammad Hashem Hosseini“...Journal of Food Quality...”
Published 2020-01-01
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93by Aćimović Milica G., Kostadinović Ljiljana M., Popović Sanja J., Dojčinović Nevena S.Subjects: “...preservatives...”
Published 2015-01-01
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97by Eduarda M. Cabral, Márcia Oliveira, Julie R. M. Mondala, James Curtin, Brijesh K. Tiwari, Marco Garcia-VaqueroSubjects: “...preservation...”
Published 2021-04-01
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98by Yu Ying“...Acta Universitatis Cibiniensis. Series E: Food Technology...”
Published 2016-12-01
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