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Demonstrations 21 - 40 of 86
Weibullian Chemical Degradation
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
Thermal Degradation of Three Nutrients in Foods
Food Color Comparisons
Determining Shelf Life by Two Criteria
Extracting Fixed-Order Degradation Kinetics by the Endpoints Method
Growth Inhibition and Retardation by Antimicrobials
Wet and Dry Basis Moisture Content
Simulated Jagged Force-Displacement Curves
Hysteresis in the Flow Curves of Pseudoplastic Semiliquid Foods
Assessing the Risk of Food Poisoning
Probabilistic Model Showing Sigmoid Semilogarithmic Survival
Weibullian versus Log-Linear Microbial Survival Models
Brix Corrections for Citric Acid and Temperature
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