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2017, 1st ed., ISBN 1118906438, 482
Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and... 
TECHNOLOGY & ENGINEERING | General | Food Science | Dairy processing | Dairy products industry
eBook
American Journal of Hematology, ISSN 0361-8609, 05/2014, Volume 89, Issue 5, pp. 480 - 486
Journal Article
SAE technical paper series, Volume 2011-24-0186.
In 2011-2013, regulations will be tightened for non-road vehicles, via the application of Stage III-B standards in Europe. With state-of-the-art technology... 
Diesel / Compression Ignition engines | Off-highway vehicles and equipment | Diesel exhaust emissions control
eJournal
Journal of Clinical Oncology, ISSN 0732-183X, 01/2014, Volume 32, Issue 3, pp. 219 - 228
Journal Article
Blood, ISSN 0006-4971, 05/2011, Volume 117, Issue 18, pp. 4716 - 4725
Journal Article
PLOS ONE, ISSN 1932-6203, 09/2019, Volume 14, Issue 9, p. e0222825
Background The aims of the study were to assess the level of knowledge, the attitudes and the adherence to evidence-based recommendations for surgical site... 
Health sciences | Working groups | Infections | Knowledge | Information sources | Likert scale | Prevention | Demographics | Gloves | Consent | Surgery | Nurses | Questionnaires | Patient safety | Nosocomial infections | Medical personnel | Pathogens | Attitudes | Risk reduction | Antimicrobial agents | Infectious diseases | Antibiotics | Collaboration | Risk management | Hair removal
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 06/2014, Volume 49, Issue 6, pp. 1544 - 1556
Summary The goal of the study was to obtain spaghetti enriched with pea flour with sensory properties close to conventional pasta. To this aim, the study has... 
legumes | Chemical composition | semolina | sensory analysis | Legumes | Semolina | Sensory analysis | RICH FRACTION | FOOD SCIENCE & TECHNOLOGY | CHICKPEA FLOUR | PASTA | MECHANISMS | INSOLUBLE DIETARY FIBER | IN-VITRO | GUAR GALACTOMANNAN | STARCH | STRUCTURAL-PROPERTIES | DIGESTIBILITY | Evaluation | Peas | Pasta products | Wheat | Analysis | Pasta | Cooking | Food science | Food quality | Enrichment | Heating | Color | Starches | Taste | Flour | Colour
Journal Article
Leukemia & Lymphoma, ISSN 1042-8194, 12/2011, Volume 52, Issue 12, pp. 2329 - 2335
Journal Article
Stochastic Partial Differential Equations: Analysis and Computations, ISSN 2194-0401, 9/2015, Volume 3, Issue 3, pp. 398 - 444
Journal Article
Human Vaccines & Immunotherapeutics, ISSN 2164-5515, 05/2014, Volume 10, Issue 5, pp. 1204 - 1210
Journal Article
Food Additives & Contaminants: Part A, ISSN 1944-0049, 04/2019, Volume 36, Issue 4, pp. 592 - 600
Journal Article
Blood, ISSN 0006-4971, 12/2015, Volume 126, Issue 23, pp. 2122 - 2122
Abstract Introduction: Very little is known about health-related quality of life (HRQOL) of patients diagnosed with primary Immune Thrombocytopenia (pITP).... 
Journal Article
Journal Article