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  2. Book Food Proteins And Their Applications Food Science And Technology Marcel Dekker Inc 80 1997
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  4. Composição e propriedades físico-químicas de duas frações do soro de sangue bovino
  5. Explore Food Engineering

Efrat, A. Aserin, and N. Ezrahi, E. Tuval, A. Zana editor , Vol , Pinthus, A. Garti and M. Leser editors. Garti,in Physical Properties of Lipids , A. Marangoni and S. Narine, editors. Shah, eds. Marcel Dekker, Inc.

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Aserin, M. Fanun, M. Leser and S. Berk, R. Leslie, P. Lillford and S. Mizrahi, editors , Technomic Publishing , Fanun and N.

Book Food Proteins And Their Applications Food Science And Technology Marcel Dekker Inc 80 1997

Garti, editor. Surfactant Science Series, Marcel Dekker, Eskin and D. Robinson, editors. Sjoblom, editor. Marcel Dekker, Garti and J. Garti and K Sato, editors. Garti ed. Garti and K. Sato editors.

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Raemy, P. Lambelet and N. Garti, ed. Grossiord and M. Seiller, editors. Garti, V. Clement, M.

Leser, A. Aserin and M. Fanun, in Journal of Molecular Liquids, 80 Kumar and K.

Mittal, editors Marcel Dekker, , Garti, in Formulation Science, Vol. I, Proceedings from Formulation Forum '97, C. Foy, D.

Pritchard and G. Beestman, editors.

Composição e propriedades físico-químicas de duas frações do soro de sangue bovino

Garti, in Structure, Properties and Applications, J. Seiller, eds. Editions de Sant? Aserin, in Micelles, Microemulsions, and Monolayers, , D. Shah, editor. Marcel Dekke, Chapter 14, Garti, in Emulsions , S. Friberg editor , Magdassi and N. Magdassi and E. Touitou, eds. Two of the chapters of the book are the author's contribution. Tadros, ed. Benita, ed. Aserin, in Surfactants in Solution, A. Chattopadhyay and K.

Mittal, eds. Bernholz and D. Lasic, eds. CRC Press, Inc. Garti and D. Reichman, in Food Microstructure, 12, Surface Activity of proteins", S. Bender, editor , Marcel Dekker, Aronhime, S. Sarig and N. Garti, in Food Microstructure, Vol.


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Schlichter- Aronhime, N. Garti, in Surfactant Science Series, Vol. Sato, editors. Sato editors Marcel Dekker, Sato and N. Aserin and V. Kaufman, in Nonionic Surfactants , J. Cross, editor , Marcel Dekker, Chapter 7, Kaufman and A. Grushka, editor , Moreira, L. Oliveira, J. Oliveira, and R. Textural changes in vegetables during thermal processing.

A descriptive method to segregate effects of process treatments. Effects of acidification and selected pretreatments on texture of turnips. Applied Numerical Methods for Agricultural Engineers. Recent advances in food process optimisation. Chemistry and Industry 13 Scientific principles of shelf life evaluation. In Shelf Life Evaluation of Foods.

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Editors, Man, C. Jones, Blackie Academic and Professionals, London. In Engineering Properties of Foods. Editors, Rao, M. A, and S. Rizvi, Marcel Dekker, Inc. Alonso, R. Perez-Martin, and R. Optimal control of heat and mass transfer in food and bioproducts processing. Computers and Chemical Engineering 18 :SS Hertlein, J.