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The effect of pH on the formation of volatile compounds in meat-related model systems

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Interactions of -carrageenan with whey proteins in gels formed at different pH

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Thermal inactivation of bacteria--a new predictive model for the combined effect of three environmental factors: temperature, pH and water activity

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Validation of a model for predicting the combined effect of three environmental factors on both exponential and lag phases of bacterial growth: temperature, salt concentration and pH

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