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Demonstrations 1 - 20 of 67
Volatiles Formation Kinetics in Stored Fish
Pasta: Shapes, Designs, Colors, Origins, and Nutritional Data for Various Types
Cooking a Turkey
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
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
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