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| Consumer acceptance of UV-C treated liquid egg products and preparations with UV-C treated eggs | | Innovative food science and emerging technologies |
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| The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality | | Small ruminant research |
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| 4-Ethylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose | | Food chemistry |
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| Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy | | Meat science |
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