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About the Food Chemistry category
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1
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869
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July 15, 2022
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How to use SPSS or NCSS
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0
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113
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March 31, 2024
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Palsgaard® 1388
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11
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375
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February 20, 2024
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Palsgaard Characteristic
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5
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336
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February 15, 2024
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Partially hydrogenated fats or fully hydrogenated fats contain more trans fats
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4
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557
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February 12, 2024
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Sodium sesquicarbonate
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2
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241
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September 17, 2023
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Formula for making a beverage drink
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5
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986
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March 8, 2023
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How can i add coffee smell to instant coffee products?
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7
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857
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February 23, 2023
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Enzymatic activity of citric acid in wine
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3
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473
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December 5, 2022
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How to produce invert sugar syrup from beet sugar?
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2
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507
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November 29, 2022
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Peroxide determination of canned tuna' s oil
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1
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456
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September 7, 2022
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Desirable in enzymatic browning and tissue disintegration mechanisim
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3
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712
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June 1, 2022
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Fat and oil AV
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1
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649
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March 26, 2022
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Avoiding the Browning of Freeze Dried Lime Slices
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1
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709
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March 20, 2022
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How to increase the pH of a salt brine solution?
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1
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659
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February 13, 2022
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Creep recovery
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5
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1246
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December 13, 2021
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GC-MS Meat fatty acid
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8
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756
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November 9, 2021
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What is SOP for determining the Moisture content of Dates and Nuts based energy bar?
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9
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2914
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November 9, 2021
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Food Flavourings
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11
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1002
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November 9, 2021
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Carbohydrate estimation in food samples
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5
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772
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August 21, 2021
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Phosphorus Pentoxide (P205) Determination Method
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1
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2054
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July 20, 2021
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High drinks
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2
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640
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May 31, 2021
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Upcoming beverages
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0
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776
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May 29, 2021
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Starch gelatinization
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1
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817
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May 5, 2021
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Determination of Carnosic acid in rosemary
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5
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689
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April 22, 2021
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Increasing shelf life of products
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4
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1197
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April 4, 2021
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Free fatty acids
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15
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1633
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March 13, 2021
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Carbohydrate determination by UV-VISIBLE spectrophotometer
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2
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2576
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February 3, 2021
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Trans fat in Bakery products
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6
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1048
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February 3, 2021
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Determining the chloride
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2
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812
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February 1, 2021
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