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UNIVERSITY OF FLORIDA
>> Food science
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Effect of high pressure and irradiation treatment on quality changes in fish muscle
Effectiveness of standardized food-grade tanker sanitary wash protocols
The pro-oxidative properties of tilapia oxy-, carboxy- and met-hemoglobin in washed minced tilapia muscle
Establishment of favorable physical and environmental conditions for the optimization of the total product quality of fresh-cut 'Kent' mangoes
Evaluation of Veg Stable (TM) 504 celery juice powder for use in processed meat and poultry as a nitrite replacer
Ripening, volatiles and sensory attributes of West Indian and Guatemalan-West Indian hybrid avocados as affected by 1-methylcyclopropene and ethylene
Effect of dietary iron deficiency and overload on Zip14 expression in rats
Coffee roasting: Color and aroma-active sulfur compounds
Bioactive properties of peptides derived from enzymatic hydrolysis of cod muscle myosin with trypsin, chymotrypsin and elastase
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