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1
Effects of fucoxanthin addition to ground chound chicken breast meat on lipid and colour stability during chilled storage, before and after cooking
Effects of fucoxanthin addition to ground chound chicken breast meat on lipid and colour stability during chilled storage, before and after cooking
Keisuke sasaki | Keisuke sasaki | 2008
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2
Dyeing Properties and Colour Fastness of Cotton and silk Fabrics Dyed with Cassia tora L.Extract
Dyeing Properties and Colour Fastness of Cotton and silk Fabrics Dyed with Cassia tora L.Extract
Young-Hee Lee | 한국섬유공학회 | 2004
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3
pH and Colour Characteristics of Carcasses of Broilers Fed with Dietary Probiotics and Slaughtered at Different Ages
pH and Colour Characteristics of Carcasses of Broilers Fed with Dietary Probiotics and Slaughtered at Different Ages
M. Karaoglu | M. Karaoglu | 2006
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4
The Effect of the Pretreatment Print Paste Contents on Colour Yield of an Ink-jet Printed Cotton Fabric
The Effect of the Pretreatment Print Paste Contents on Colour Yield of an Ink-jet Printed Cotton Fabric
C. W. M. Yuen | 한국섬유공학회 | 2004
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5
Performance of Naked Neck versus Normally Feathered Coloured Broilers for Growth, Carcass Traits and Blood Biochemical Parameters in Tropical Climate
Performance of Naked Neck versus Normally Feathered Coloured Broilers for Growth, Carcass Traits and Blood Biochemical Parameters in Tropical Climate
B. N. Patra | B. N. Patra | 2002
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6
Structure Collapse and Colour Changes in Osmo-air-dehydrated Peach Cubes
Structure Collapse and Colour Changes in Osmo-air-dehydrated Peach Cubes
Marco Riva | Korean Society of Food Science and Technology | 2001
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