Kinetic Modeling of Food Quality: A Critical Review
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1541-4337.2007.00036.x/fullpdf
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1. Effect of pH on the viscosity of heated reconstituted skim milk
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3. Compound and other optimum designs for systems of nonlinear differential equations arising in chemical kinetics
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