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Critical Reviews in Food Science and Nutrition, Vol. 46, Iss. 4, 2006-06 ,pp. : 351-363

Taylor & Francis Ltd

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Inactivation of Clostridium botulinum Type A Spores by High-Pressure Processing at Elevated Temperatures

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Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins

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Mechanism of High Pressure Denaturation of Proteins

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