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Demonstrations 1 - 20 of 79
Rate Constant Calculation from Four Temperature and Moisture Combinations
Reaction Rate Dependence on Temperature and Moisture During Storage
Primary and Secondary Shelf Life
Cooking a Turkey
Gordon-Taylor and Fox Equations for Glass Transition Temperature
Successive Three-Point Method for Weibullian Chemical Degradation
Enteral Nutritional Design
Vitamin C Loss in Foods During Heat Processing and Storage
Clumping by Surface Tension
Oil Mallee Farming Optimization Problem
Chicken Life Cycle
Weibullian Chemical Degradation
Fugacities in a Can of Soda
Simulating Ascorbic Acid Degradation
Endpoints Method for Predicting Chemical Degradation in Frozen Foods
Volatiles Formation Kinetics in Stored Fish
Pasta: Shapes, Designs, Colors, Origins, and Nutritional Data for Various Types
Titration of Common Food Acids
Fourier Power Spectrum as a Measure of Line Jaggedness
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