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Evaluation of tube-flow fluid-to-particle heat transfer coefficients under controlled particle oscillatory motion

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Food Research International, Vol. 34, Iss. 4, 2001-01 ,pp. : 289-299

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Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel

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Evaluating two different methods of documenting care plans in medical records

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A comparison of surface sampling methods for detecting coliforms on food contact surfaces

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