Works matching IS 14387697 AND DT 2002 AND VI 104 AND IP 11
Results: 13
Editorial: Acrylamide in food: are french fried potatoes and crisps carcinogenic?
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- European Journal of Lipid Science & Technology, 2002, v. 104, n. 11, p. 711, doi. 10.1002/1438-9312(200211)104:11<711::AID-EJLT2222711>3.0.CO;2-Z
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Effect of emulsifiers on the preparation of food-grade oil-in-water emulsions using a straight-through extrusion filter.
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- European Journal of Lipid Science & Technology, 2002, v. 104, n. 11, p. 720, doi. 10.1002/1438-9312(200211)104:11<720::AID-EJLT720>3.0.CO;2-E
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Solid immiscibility in milk fat fractions and methods to determine their occurrence.
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- European Journal of Lipid Science & Technology, 2002, v. 104, n. 11, p. 713, doi. 10.1002/1438-9312(200211)104:11<713::AID-EJLT713>3.0.CO;2-6
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Kinetics and mechanism of the KOH - catalyzed methanolysis of rapeseed oil for biodiesel production.
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- European Journal of Lipid Science & Technology, 2002, v. 104, n. 11, p. 728, doi. 10.1002/1438-9312(200211)104:11<728::AID-EJLT728>3.0.CO;2-J
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Contents: Eur. J. of Lipid Sci. Technol. 11/2002.
- Published in:
- European Journal of Lipid Science & Technology, 2002, v. 104, n. 11, p. 711, doi. 10.1002/1438-9312(200211)104:11<711::AID-EJLT1111711>3.0.CO;2-6
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Calendar of Events: Eur. J. Lipid Sci. Technol. 11/2002.
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- European Journal of Lipid Science & Technology, 2002, v. 104, n. 11, p. 774, doi. 10.1002/1438-9312(200211)104:11<774::AID-EJLT774>3.0.CO;2-F
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Purification and deodorization of structured lipids by short path distillation.
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- European Journal of Lipid Science & Technology, 2002, v. 104, n. 11, p. 745, doi. 10.1002/1438-9312(200211)104:11<745::AID-EJLT745>3.0.CO;2-N
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Rapid detection of vegetable oils in milk fat by on-line LC-GC analysis of β-sitosterol as marker.
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- European Journal of Lipid Science & Technology, 2002, v. 104, n. 11, p. 756, doi. 10.1002/1438-9312(200211)104:11<756::AID-EJLT756>3.0.CO;2-F
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Effect of phospholipids on isothermal crystallisation and fractionation of milk fat.
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- European Journal of Lipid Science & Technology, 2002, v. 104, n. 11, p. 738, doi. 10.1002/1438-9312(200211)104:11<738::AID-EJLT738>3.0.CO;2-F
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Cover Picture: Eur. J. Lipid Sci. Technol. 11/2002.
- Published in:
- European Journal of Lipid Science & Technology, 2002, v. 104, n. 11, p. 711, doi. 10.1002/1438-9312(200211)104:11<711::AID-EJLT711>3.0.CO;2-E
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Analysis of acrylamide and mechanisms of its formation in deep-fried products.
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- European Journal of Lipid Science & Technology, 2002, v. 104, n. 11, p. 762, doi. 10.1002/1438-9312(200211)104:11<762::AID-EJLT762>3.0.CO;2-R
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Society News: Eur. J. Lipid Sci. Technol. 11/2002.
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- European Journal of Lipid Science & Technology, 2002, v. 104, n. 11, p. 773, doi. 10.1002/1438-9312(200211)104:11<773::AID-EJLT773>3.0.CO;2-J
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News Ticker: Eur. J. Lipid Sci. Technol. 11/2002.
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- European Journal of Lipid Science & Technology, 2002, v. 104, n. 11, p. 772, doi. 10.1002/1438-9312(200211)104:11<772::AID-EJLT772>3.0.CO;2-N
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- Article