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Showing 97–103 of 103 results

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Production of organic certiﬁed fruit products, and the implications for enzymatic processing
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Sucrose-free fruit juices
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Sugars and starch in kiwifruit products
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The inﬂuence of various ﬁning agents on the composition of proteins in apple juice
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The limits of electro-thermal heating processes as an alternative to pasteurisers
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The new approach to the detection of Alicyclobacillus spp.
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The way of the oranges
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