Introduction to the Principles for the Discrimination of Blended Edible Oils.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2011, v. 49, n. 5, p. 283
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Works in Taiwanese Journal of Agricultural Chemistry & Food Science, 2011, Vol 49, Issue 5
Results: 7
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Effects of Tempering Conditions on β-form Crystal Formation of Cocoa Butter.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2011, v. 49, n. 5, p. 275
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- Article
3
Soil Properties and Organic Carbon Sequestration in the Long-term Afforested Stands of Plain Areas.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2011, v. 49, n. 5, p. 260
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- Article
4
Effects of Oxygen Transfer Coefficient on Submerged Fermentation of Chromium Enriched Ganoderma lucidum.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2011, v. 49, n. 5, p. 252
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- Article
5
Effects of Different Organic Fertilizer Applications on Chemical Properties of Soil and the Growth and Nutrients Uptake of Pot Cultivated Tea Plants.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2011, v. 49, n. 5, p. 241
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- Article
6
Effects of Homogenization Speed and Pre-emulsion Temperature on Emulsion Stability of Sodium Caseinate, Whey Protein Concentrate and Beef oil Emulsions.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2011, v. 49, n. 5, p. 233
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- Article
7
Effects of Soaking on the Water Absorption and Quality of Cooked Japonica Rice.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2011, v. 49, n. 5, p. 221
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- Article