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1.
Enzymatic Protein Hydrolysates of Common Carp Fish: II. Antioxidant Activity
Pages
1-12
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2.
Effect of Some Technological Practices on Solanine in Potato Tubers
Pages
13-20
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3.
Quality of Bottled Potable Water Locally Consumed in Egypt
Pages
21-34
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4.
Application of Laser in Food Technology: An Overview
Pages
35-24
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5.
A New Functional Yogurt Supplemented with Ginseng
Pages
43-49
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6.
Physicochemical Characteristics and Storage Stability of Palm Olein and Red Palm Olein
Pages
51-59
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