CAROTENOID CONTENT DURING TOMATO (SOLANUM LYCOPERSICUM L.) FRUIT RIPENING IN TRADITIONAL AND.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 4, p. 461
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Works matching IS 11201770 AND DT 2009 AND VI 21 AND IP 4
Results: 11
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IN-HOUSE PESTICIDE RESIDUE MONITORING OF TOMATOES FROM SOUSS-MASSA (MOROCCO) AND PESTICIDE RESIDUE LEVELS IN TOMATOES GROWN IN A GRENHOUSE AFTER MULTIPLE APPLICATIONS OF DICOFOL AND DIFENOCONAZOLE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 4, p. 517
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- Article
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FREQUENCY OF FUNCTIONAL FOOD CONSUMPTION AND AWARENESS AND PERCEPTIONS OF HEALTH RISKS TOWARDS METABOLIC SYNDROME AMONG POLES AGED 15 AND ABOVE (LIPGENE PROJECT).
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 4, p. 429
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- Article
4
CHANGES IN PHYSICAL PROPERTIES OF CHITOSAN FILMS AT SUBZERO TEMPERATURES.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 4, p. 487
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5
PROBIOTIC PROPERTIES OF BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS BB-12 IN CEREAL FLAKES ENRICHED WITH INULIN.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 4, p. 473
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- Article
6
MOISTURE CONTENT DETERMINATION OF COLORED MALTS.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 4, p. 529
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- Article
7
EFFECTS OF ENRICHMENT WITH POLYPHENOLIC EXTRACTS FROM SARDINIAN PLANTS ON PHYSICO-CHEMICAL, ANTIOXIDANT AND MICROBIOLOGICAL PROPERTIES OF YOGURT.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 4, p. 447
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- Article
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APPLICATION OF FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS TO BULGUR PROCESSING.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 4, p. 499
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CROSS-NATIONAL SEGMENTATION FOR MESSAGING ABOUT CHEESE: TOWARDS A NEW APPROACH TO CONSUMER UNDERSTANDING, DIRECTED DEVELOPMENT, AND TARGETED MARKETING.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 4, p. 407
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- Article
10
STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 4, p. 389
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11
Dear Subscribers.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 4, p. 387
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- Article