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OPTIMIZATION OF ANGIOTENSIN I-CONVERTING ENZYME INHIBITORY PEPTIDE PRODUCTION BY RIBBONFISH (TRICHIURUS HAUMELA) BACKBONE HYDROLYSIS USING RESPONSE SURFACE METHODOLOGY

WANG, J. L. et al.

Journal of food process engineering. VOL 34; NUMBER 6, ; 2011, 2177-2190 -- Blackwell Publishing Ltd Part: Part 6; (pages 2177-2190) -- 2011

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ACTIVITY DISTRIBUTION OF DIGESTIVE PROTEASES FROM NEMIPTERUS VIRGATUS AND THEIR RESPONSES TO pH VALUE AND TEMPERATURE

TAO, H. et al.

Journal of food process engineering. VOL 31; NUMBER 1, ; 2008, 21-33 -- Blackwell Publishing Ltd (pages 21-33) -- 2008

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MICROBIAL ANALYSIS AND TEXTURAL PROPERTIES OF CANTONESE SAUSAGE

WU, Y. et al.

Journal of food process engineering. VOL 33; NUMBER 1, ; 2010, 2-14 -- Blackwell Publishing Ltd (pages 2-14) -- 2010

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SHELF LIFE OF FRESH NOODLES AS AFFECTED BY THE FOOD GRADE MONOLAURIN MICROEMULSION SYSTEM

FU, X.; HUANG, B.; FENG, F.

Journal of food process engineering. VOL 31; NUMBER 5, ; 2008, 619-627 -- Blackwell Publishing Ltd (pages 619-627) -- 2008

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RECOVERY OF PROTEINS FROM SILVER CARP BY-PRODUCTS WITH ENZYMATIC HYDROLYSIS AND REDUCTION OF BITTERNESS IN HYDROLYSATE

DUAN, Z. H. et al.

Journal of food process engineering. VOL 33; NUMBER 5, ; 2010, 962-978 -- Blackwell Publishing Ltd -- 2010

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EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND DRYING TEMPERATURE ON HOT AIR IMPINGEMENT DRYING KINETICS AND QUALITY ATTRIBUTES OF YAM SLICES

XIAO, H. W. et al.

Journal of food process engineering. VOL 35; NUMBER 3, ; 2012, 370-390 -- Blackwell Publishing Ltd Part: Part 3; (pages 370-390) -- 2012

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EFFECT OF ENZYMATIC TREATMENT OF CORN GLUTEN MEAL ON LUTEIN, ZEAXANTHIN AND b-CRYTOXANTHIN EXTRACTION

LI, X. X.; HAN, L. J.

Journal of food process engineering. VOL 32; NUMBER 2, ; 2009, 206-220 -- Blackwell Publishing Ltd (pages 206-220) -- 2009

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EFFECT OF CHEMICAL, PHYSICAL AND ENZYMATIC TREATMENTS ON LACTOCOCCUS LACTIS' SURFACE AGGLUTININ AND ITS PRECIPITATING ABILITY

CHENG, S. et al.

Journal of food process engineering. VOL 34; NUMBER 2, ; 2011, 281-292 -- Blackwell Publishing Ltd -- 2011

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EFFECTS OF COOKING CONDITIONS ON SENSORY CHARACTERISTICS OF RED-COOKED BEEF FLAVOR AND IDENTIFICATION OF THE FLAVOR COMPOUNDS

WU, X. et al.

Journal of food process engineering. VOL 31; NUMBER 1, ; 2008, 51-65 -- Blackwell Publishing Ltd (pages 51-65) -- 2008

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9 results  for Everything in this catalogue

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  1. Cui, C  (3)
  2. Yang, B.  (3)
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  5. Zhao, Q. Z.  (1)
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