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Demonstrations 1 - 20 of 62
Food Color Comparisons
New this week
Determining Shelf Life by Two Criteria
Updated this month
Titration of Common Food Acids
Extracting Fixed-Order Degradation Kinetics by the Endpoints Method
Gordon-Taylor and Fox Equations for Glass Transition Temperature
Growth Inhibition and Retardation by Antimicrobials
Wet and Dry Basis Moisture Content
Simulated Jagged Force-Displacement Curves
Fugacities in a Can of Soda
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
Kjeldahl Method for Determining Percent Protein from Percent Nitrogen
Structure of Dilute Suspensions
Food Preservation Hurdle Technology
Relaxation of a Discrete Maxwell Model
Estimating Processing Times in a Row of Storage Tanks
Nonisothermal Degradation Kinetics
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