COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,volume 14,issue 6  (11-2015)

Period of time： 2015年6期

Publisher： John Wiley & Sons Inc

Founded in： 2002

Total resources： 17

E-ISSN： 1541-4337|14|6

ISSN： 1541-4337

Subject： O Mathematical Sciences and Chemical

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COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,volume 14,issue 6

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COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,volume 14,issue 6 , Vol. 14, Iss. 6, 2015-11 , pp. i-i

John Wiley & Sons Inc

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Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,volume 14,issue 6 , Vol. 14, Iss. 6, 2015-11 , pp. 681-693

John Wiley & Sons Inc

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Listeria monocytogenes: A Target for Bacteriophage Biocontrol

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,volume 14,issue 6 , Vol. 14, Iss. 6, 2015-11 , pp. 694-704

John Wiley & Sons Inc

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The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,volume 14,issue 6 , Vol. 14, Iss. 6, 2015-11 , pp. 705-718

John Wiley & Sons Inc

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Application of Light‐Emitting Diodes in Food Production, Postharvest Preservation, and Microbiological Food Safety

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,volume 14,issue 6 , Vol. 14, Iss. 6, 2015-11 , pp. 719-740

John Wiley & Sons Inc

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Review on the Use of Cell Cultures to Study Metabolism, Transport, and Accumulation of Flavonoids: From Mono‐Cultures to Co‐Culture Systems

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,volume 14,issue 6 , Vol. 14, Iss. 6, 2015-11 , pp. 741-754

John Wiley & Sons Inc

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Fate of Foodborne Viruses in the “Farm to Fork” Chain of Fresh Produce

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,volume 14,issue 6 , Vol. 14, Iss. 6, 2015-11 , pp. 755-770

John Wiley & Sons Inc

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Processing Strategies to Inactivate Hepatitis A Virus in Food Products: A Critical Review

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,volume 14,issue 6 , Vol. 14, Iss. 6, 2015-11 , pp. 771-784

John Wiley & Sons Inc

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Immersion Vacuum‐Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State‐of‐the Art

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,volume 14,issue 6 , Vol. 14, Iss. 6, 2015-11 , pp. 785-795

John Wiley & Sons Inc

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Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,volume 14,issue 6 , Vol. 14, Iss. 6, 2015-11 , pp. 796-812

John Wiley & Sons Inc

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