Effects of Salting Processes and Time on the Chemical Composition, Textural

Properties, and Microstructure of Cooked Duck Egg (pages S139S147)

Ascorbic Acid Degradation in a Model Apple Juice System and in Apple Juice
during Ultraviolet Processing and Storage (pages H62H71)
Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria,
Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of
Mechanically Deboned Chicken Meat (pages S133S138)
First Investigation on Ultrasound-Assisted Preparation of Food Products:
Sensory and Physicochemical Characteristics (pages C287C292)
Effects of Buttermilk Powders on Emulsification Properties and Acid
Tolerance of Cream (pages C265C271)
Effects of Salting Processes and Time on the Chemical Composition, Textural
Properties, and Microstructure of Cooked Duck Egg (pages S139S147)
Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria,
Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of
Mechanically Deboned Chicken Meat (pages S133S138)
Ascorbic Acid Degradation in a Model Apple Juice System and in Apple Juice
during Ultraviolet Processing and Storage (pages H62H71)