Food technology

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  Año 2001, Vol. 55, Número 2

  • Use of Starch-Lipid Composites in Low-Fat Ground Beef Products

    K. Eskins, G. F. Fanta, K. Warner, T. C. Nelsen

    págs. 36-41

    

  • Combining Nutrients for Health Benefits

    págs. 42-47

    

  • Looking at Packaging in a New Way to Reduce Food Losses

    K. S. Marsh

    págs. 48-99

    

  • Redefining Fiber

    R. Clemens

    pág. 100