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OREGON STATE UNIVERSITY
>> Food science
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Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)
Understanding the principles and procedures to retain green and red pigments in thermally processed peels-on pears (Pyrus communis L.)
An evaluation into the optimization and product application of supercritical fluid extraction and the processing impact on the components in filtrated buttermilk powder
Molecular mechanism of germination of Clostridium perfringens spores
Aroma investigation of 'Marion' and thornless blackberries in Pacific Northwest of America
Immunological and Physiochemical Characterization of Fish Myosins
The Effect of Hopping Technology on Lager Beer Flavor and Flavor Stability and the Impact of Polyphenols on Lager Beer Flavor and Physical Stability
Science and Efficacy of Mild Sodium Hydroxide Treatments in Enzyme-Based Wheat Straw-to-Glucose Processing
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