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Demonstrations 1 - 20 of 86
Composition Changes during Processing of Asti Spumante Extra-Dry
Microbial Survival Curves with Definite Thermal Death Time
Producing Extra-Dry Asti Spumante
Fugacities in a Can of Soda
Isotherms for Expedited Moisture Sorption
The Haber-Bosch Process: How Chemical Technology Shaped History
Model for a Freezing Food Slab
Microbial Population Growth, Mortality, and Transitions between Them
Estimating Equilibrium Moisture Content
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
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