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Chapter 3 Water Relations of Food Spoilage Microorganisms
Chapter 4 Chlorine in Food Plant Sanitation
Chapter 5 FreezeDrying of Food Products
Chapter 6 Gelatin
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agents alkaline amine amino acid ammonia available chlorine bacteria Bull Chem chemical chloramine chlorine collagen color compounds concentration curves decrease degradation dehydrated determination dried drying effect equilibration factors fish freeze freeze-dried beef fresh frozen gelatin gels gelatin molecule germicidal activity glycyrrhetic acid glycyrrhizin halophilic heat HOCl hydrogen hydrolysis hydroxyproline hypochlorite hypochlorous acid increase intrinsic viscosity isoelectric point isoionic Japan licorice extract lime material measured meat melting point method molecular weight muscle nitrogen nutrients obtained odor optimum organic osmophilic Ossein oxide panel members peptide pork Pouradier preservation properties protein rates of growth reaction reduced residues rigidity salt samples showed sodium sodium chloride sodium nitrite soluble spoilage spores steam ejector storage stability studies sugar surface Tarr taste tasters temperature tion titration total pressure trimethylamine trimethylamine oxide vacuum vapor pressure viscosity volatile water content water vapor yeasts