- Page 2 and 3: CHEMISTRY AND WORLD FOOD SUPPLIES:T
- Page 4 and 5: INTERNATIONAL UNION OF PURE AND APP
- Page 6 and 7: CONTENTSOrganizing CommitteePreface
- Page 8 and 9: viiAmino Acid Production and Use to
- Page 10: CHEMRAWN II COMMITTEEGeneral Chairm
- Page 13 and 14: xii- Second, to strengthen scientif
- Page 15: xivACKNOWLEDGEMENTSIn addition to t
- Page 18 and 19: CONTRIBUTIONS OF CHEMISTRY TO REMOV
- Page 20 and 21: REMOVING SOIL CONSTRAINTS TO CROP P
- Page 22 and 23: REMOVING SOIL CONSTRAINTS TO CROP P
- Page 24 and 25: REMOVING SOIL CONSTRAINTS TO CROP P
- Page 26 and 27: REMOVING SOIL CONSTRAINTS TO CROP P
- Page 28 and 29: REMOVING SOIL CONSTRAINTS TO CROP P
- Page 30 and 31: REMOVING SOIL CONSTRAINTS TO CROP P
- Page 34 and 35: REMOVING SOIL CONSTRAINTS TO CROP P
- Page 36 and 37: REMOVING SOIL CONSTRAINTS TO CROP P
- Page 38 and 39: DEVELOPING MORE EFFICIENT FERTILIZE
- Page 40 and 41: DEVELOPING MORE EFFICIENT FERTILIZE
- Page 42 and 43: DEVELOPING MORE EFFICIENT FERTILIZE
- Page 44 and 45: DEVELOPING MORE EFFICIENT FERTILIZE
- Page 46 and 47: DEVELOPING MORE EFFICIENT FERTILIZE
- Page 48 and 49: DEVELOPING MORE EFFICIENT FERTILIZE
- Page 50: DEVELOPING MORE EFFICIENT FERTILIZE
- Page 53 and 54: 36 J. BruinsmaUnlike animals, plant
- Page 55 and 56: 38 J. Bruinsmaexerts its effect thr
- Page 57 and 58: 40 J. BruinsmaFigure 3.Figure 4: Ef
- Page 59 and 60: 42 J. Bruinsmaso that more ears per
- Page 61 and 62: 44 J. Bruinsmawatercore. In combina
- Page 64 and 65: IMPROVING THE PRODUCTIVITY OFPROBLE
- Page 66 and 67: IMPROVING THE PRODUCTIVITY OF PROBL
- Page 68 and 69: IMPROVING THE PRODUCTIVITY OF PROBL
- Page 70 and 71: IMPROVING THE PRODUCTIVITY OF PROBL
- Page 72: IMPROVING THE PRODUCTIVITY OF PROBL
- Page 75 and 76: 58 K. Lal, A.S.R. Juo and B.T. Kang
- Page 77 and 78: 60 R. Lal, A. S.R. Juo and B.T. Kan
- Page 79 and 80: 62 R. Lal, A.S.R. Juo and B.T. Kang
- Page 81 and 82: 64 R. Lal, A.S.K. Juo and B.T. Kang
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66 R. Lal, A.S.R. Juo and B.T. Kang
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68 R. Lal, A.S.R. Juo and B.T. Kang
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70 R. Lal, A.S.R. Juo and B.T. Kang
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72 R. Lal, A.S.R. Juo and B.T. Kang
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74 R. Lal, A.S.R. Juo and B.T. Kang
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76 R. Lal, A.S.R. Juo and B.T. Kang
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NEW DEVELOPMENTS IN CHEMICAL CONTRO
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NEW DEVELOPMENTS IN CHEMICAL CONTRO
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NEW DEVELOPMENTS IN CHEMICAL CONTRO
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NEW DEVELOPMENTS IN CHEMICAL CONTRO
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NEW DEVELOPMENTS IN CHEMICAL CONTRO
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CHEMICAL TECHNIQUES FOR MONITORING
- Page 108 and 109:
POLLUTION OF SOIL AND WATER RESOURC
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POLLUTION OF SOIL AND WATER RESOURC
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POLLUTION OF SOIL AND WATER RESOURC
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98 J.C. Daviesconsumption. By 2000
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100 J.C. DaviesTable 2: Yields of S
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102 J.C. DaviesTOWARDS AN INTEGRATE
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104 J.C. Daviesboth of comprehensio
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106 J.C. Daviesit is vital that the
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PRINCIPAL DISEASES OF FOOD CROPSG.
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PRINCIPAL DISEASES OF FOOD CROPS 11
- Page 130 and 131:
PRINCIPAL DISEASES OF FOOD CROPS113
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PRINCIPAL DISEASES OF FOOD CROPS 11
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PRINCIPAL DISEASES OF FOOD CROPS 11
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PRINCIPAL DISEASES OF FOOD CROPS 11
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INTERACTION AMONG PESTS, DISEASES A
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INTERACTION AMONG PESTS, DISEASES A
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INTERACTION AMONG PESTS, DISEASES A
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130 M.D. Pathak and D. Daleare prov
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132 M.D. Pathnk and D. DaleTable 2:
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134 M.D. Pathak and D. Dale(Pal et
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136 M.D. Pathak and D. Daleresistan
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138 M.D. Pathak and D. Dalesignific
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140 M.D. Pathak and D. BileKlun, J.
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14 2 M.D. Pathak and D. Dalebicolor
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144 R.C. Saxenaspecific, nontoxic t
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146 R . C. Saxenaeating caterpi lla
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148 R.C. SaxenaFigure 2: Selected e
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150 R.C. SaxenaTable 1: Selected Ex
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152 R.C. Saxenastandardize commerci
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154 K. C. Saxenaconcept evoked cons
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156 R.C. Saxenaprecocenes induced i
- Page 175 and 176:
158 R . C. SaxenaBreeden, G.C., E.C
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160 R.C. SaxenaMian, L.S. and M.S.
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PHEROMONES AND OTHER RECENT DEVELOP
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BIOCHEMICAL PEST MANAGEMENT 165many
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BIOCHEMICAL PEST MANAGEMENT 167Tabl
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BIOCHEMICAL PEST MANAGEMENT 169asse
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BIOCHEMICAL PEST MANAGEMENT 171Hayn
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174 I.N. OkaTable 1. Foodgrain cons
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TABLE 2 Levels of Resistance to Imp
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178 I.N. Okadecomposing the plant r
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180 I.N. Okatanulus, Casnodea inter
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182 I.N. OkaPhilippines in the Masa
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184 I.N. OkaJohn, V.T., K.C. Long a
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186 D. Pimenteldeveloping nations,
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188 D. Pimentelhumans. However, no
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190 D. Pimenteld. Bioconcentration
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192 D. Pimentelaircraft. This metho
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194 D. Pimentelnutrients necessary
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196 D. PimentelJ. Behavioral and Ho
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198 D. PimentelFalcon, L.A. (1978).
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200 D. PimentelPimentel, D. (1961c)
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NITROGEN SOURCES AND ROUGHAGEIN RUM
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NITROGEN SOURCES AND ROUGHAGE IN RU
- Page 224 and 225:
NITROGEN SOURCES ANU ROUGHAGE IN RU
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NITROGEN SOURCES AND ROUGHAGE IN RU
- Page 228 and 229:
NITROGEN SOURCES AND ROUGHAGE IN RU
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NITROGEN SOURCES AND ROUWAGE IN RUM
- Page 232 and 233:
NITROGEN SOURCES AND ROUGHAGE IN RU
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NITROGEN SOURCES AND ROUGHAGE IN RU
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NITROGEN SOURCES AND ROUGHAGE IN RU
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222 T.R. PrestonInterval between ha
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224T.R. Prestonperformance.Figure 2
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226 T.R. PrestonTable 6 : Forage Fr
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228 T.R. Prestontechnology has most
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230 T.R. Prestonsupplementing with
- Page 249 and 250:
232 T.R. PrestonTable 11: Zebu Bull
- Page 251 and 252:
234 T.R. Prestonin this paper, sinc
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236 T.R. PrestonAnim. Prod. 1:150-1
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238E. ZimmerFigure 1contribute subs
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240E. ZimmerFigure 2feeding to that
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242 E. Zimmerecology, some addition
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244 E. ZimmerMoist Hay, Fighting Ag
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246 E. ZimmerCONCLUSIONSConservatio
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RECENT DEVELOPMENT IN FEED ADDITIVE
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RECENT DEVELOPMENT IN FEED ADDITIVE
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RECENT DEVELOPMENT IN FEED ADDITIVE
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RECENT DEVELOPMENT IN FEED ADDITIVE
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RECENT DEVELOPMENT IN FEED ADDITIVE
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RECENT DEVELOPMENT IN FEED ADDITIVE
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RECENT DEVELOPMENT IN FEED ADDITIVE
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RECENT DEVELOPMENT IN FEED ADDITIVE
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RECENT DEVELOPMENT IN FEED ADDITIVE
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RECENT DEVELOPMENT IN FEED ADDITIVE
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270 A. AumaitreFIGURE 1 : IMPORTANC
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272 A. AumaitreControl of Pregnancy
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274 A. Aumaitreto 36 and 40-42 g cr
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276 A. AumaitreThese fats should be
- Page 295 and 296:
278 A. AumaitreNutritional Balance
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280 A. Aumaitrerelations appears wh
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282 A. AumaitrePion, R. and Fauconn
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284 R.D. Guerrero IIIimportant is t
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286 R.D. Guerrero IIIIn Singapore.
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288 R.D. Guerrero IIIHoltz, W., S.
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CHEMISTRY IN THE CONTROL OF RUMINAN
- Page 310 and 311:
CHEMISTRY IN THE CONTROL OF DISEASE
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CHEMISTRY IN THE CONTROL OF DISEASE
- Page 314 and 315:
CHEMISTRY IN THE CONTROL OF DISEASE
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CHEMISTRY IN THE CONTROL OF DISEASE
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CHEMISTRY IN THE CONTROL OF DISEASE
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CHEMISTRY IN THE CONTROL OF DISEASE
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CHEMISTRY IN THE CONTROL OF DISEASE
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CHEMISTRY IN THE CONTROL OF DISEASE
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310 A.R. Graytrypanosomes which aff
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312 A.R. Grayof the environment (FA
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314 A.R. Grayprotein are particular
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316 A.R. GrayInternational Centre o
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SYNTHETIC FOODS: TECHNICAL, CULTURA
- Page 338 and 339:
SYNTHETIC FOODS: TECHNICAL, CULTURA
- Page 340 and 341:
SYNTHETIC FOODS: TECHNICAL, CULTURA
- Page 342 and 343:
SYNTHETIC FOODS: TECHNICAL, CULTURA
- Page 344 and 345:
SYNTHETIC FOODS: TECHNICAL, CULTURA
- Page 346 and 347:
NEW PROTEIN SOURCES OF FOOD AND FEE
- Page 348 and 349:
NEW PROTEIN SOURCES OF FOOD AND FEE
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NEW PROTEIN SOURCES OF FOOD AND FEE
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NEW PROTEIN SOURCES OF FOOD AND FEE
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338 A. Rutkowskifeeding potential d
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340 A. Rutkowskimany years in Europ
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34 2 A. Rutkowskiexample, while pre
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344 A. RutkowskiWASTE CONVERSION BY
- Page 363 and 364:
346 A. Kutkowskieconomically compet
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348 A. RutkowskiKapsiotis, G. D. (1
- Page 367 and 368:
350 K. Rajalakshmias in plants and
- Page 369 and 370:
352 K. Rajalakshmiby the two differ
- Page 371 and 372:
354 R. Rajalakshmionly among the po
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356 R. Rajalakshmiproportions of wh
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358 R. KajalakshmiPilson, M.E.Q. an
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360 J. MoolayilINTRODUCTIONFats are
- Page 379 and 380:
362 J. Moolayilthe last 10 years. (
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364 J. MoolayilMAJOR FAT SOURCES OF
- Page 383 and 384:
366 J. Moolayilflower has become po
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368 J. Moolayilbound to happen, esp
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370 J. Moolayilfollowing examples:
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RUMEN-PROTECTED AMINO ACIDSHeribert
- Page 392 and 393:
RUMEN-PROTECTED AMINO ACIDS 375The
- Page 394 and 395:
RUMEN-PROTECTED AMINO ACIDS 377used
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RUMEN-PROTECTED AMINO ACIDS 379meth
- Page 398:
RUMEN-PROTECTED AMINO ACIDS 381Ferg
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384 S. AraiEvery protein originates
- Page 403 and 404:
386 S. AraiFig. 2:Pictures of a Spi
- Page 405 and 406:
388 S. Araiproduct as a methionine
- Page 407 and 408:
390 S. AraiArai, S. (1980). In "Che
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EXPANDING AND IMPROVING THE FOOD SU
- Page 412 and 413:
EXPANDING AND IMPROVING THE FOOD SU
- Page 414:
EXPANDING AND IMPROVING THE FOOD SU
- Page 417 and 418:
400 J . Solms and M. Baclunannand b
- Page 419 and 420:
402 J. Solms and M. BachmannRecent
- Page 421 and 422:
404 J. Solms and M. Bachmannlike Sw
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406 J. Solms and M. BachmannSTORAGE
- Page 425 and 426:
408 J. Solms and M. BachmannFig. 1:
- Page 427 and 428:
410 J. Solms and M. BachmannSlater,
- Page 429 and 430:
412 T. Børresen and T. Strømdeman
- Page 431 and 432:
414 T. Børresen and T. Strømsatis
- Page 433 and 434:
416 T. Børresen and T. Stø r mFER
- Page 435 and 436:
418 T. Børresen and T. StrømFA0 (
- Page 438 and 439:
PROGRESS IN PRESERVATION OF FOODTHR
- Page 440 and 441:
PROGRESS IN PRESERVATION OF FOOD TH
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PROGRESS IN PRESERVATION OF FOOD TH
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PROGRESS IN PRESERVATION OF FOOD TH
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PROGRESS IN PRESERVATION OF FOOD TH
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PROGRESS IN PRESERVATION OF FOOD TH
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PROGRESS IN PRESERVATION OF FOOD TH
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PROGRESS IN PRESERVATION OF FOOD TH
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438 T. AkashiPRESENT APPLICATIONS O
- Page 457 and 458:
440 T. Akashia healthy diet. Amino
- Page 459 and 460:
44 2 T. AkashiRecombinant DNA and o
- Page 461 and 462:
444 R. Liu, Y. Xiong and C. Wangtem
- Page 463 and 464:
446 R. Liu, Y. Xiong and C. WangTab
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44 8 K. Liu, Y. Xiong and C. WangTa
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450 R. Liu, Y. Xiong and C. Wangatm
- Page 469 and 470:
452 R. Liu, Y. Xiong and C. WangGra
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454 I.E. LienerINACTIVATION OF PROT
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456 I.E. LienerTHE EFFECT OF BLACK
- Page 475 and 476:
458 I.E. LienerHCN. Ikediobe and Or
- Page 477 and 478:
460 I.E. LienerIt is the production
- Page 479 and 480:
462 I.E. LienerBitar, K. and J.G. R
- Page 482 and 483:
WATER ACTIVITY AND INTERMEDIATE MOI
- Page 484 and 485:
WATER ACTIVITY AND INTERMEDIATE MOI
- Page 486 and 487:
WATER ACTIVITY AND INTERMEDIATE MOI
- Page 488 and 489:
WATER ACTIVITY AND INTERMEDIATE MOI
- Page 490 and 491:
WATER ACTIVITY AND INTERMEDIATE MOI
- Page 492:
WATER ACTIVITY AND INTERMEDIATE MOI
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478 P. Roesslerfoodstuffs, cannot b
- Page 497 and 498:
480 P. Roesslerequipment manufactur
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OVERVIEW OF ASSESSMENT AND CONTROLR
- Page 502 and 503:
OVERVIEW OF ASSESSMENT AND CONTROL
- Page 504 and 505:
OVERVIEW OF ASSESSMENT AND CONTROL
- Page 506 and 507:
OVERVIEW OF ASSESSMENT AND CONTROL
- Page 508 and 509:
EFFECTS ON NUTRITIONAL QUALITY OF F
- Page 510 and 511:
EFFECTS ON NUTRITIONAL QUALITY OF F
- Page 512 and 513:
EFFECTS ON NUTRITIONAL QUALITY OF F
- Page 514 and 515:
EFFECTS ON NUIRITIONAL QUALITY OF F
- Page 516 and 517:
EFFECTS ON NUTRITIONAL QUALITY OF F
- Page 518 and 519:
EFFECTS ON NUTRITIONAL QUALITY OF F
- Page 520:
EFFECTS ON NUTRITIONAL QUALITY OF F
- Page 523 and 524:
506 H.B.S. Conachermany instances w
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508 H. B.S . Conachercan be observe
- Page 527 and 528:
510 H.B.S. ConacherTable 3: Typical
- Page 529 and 530:
512 H. B. S. Conacherthere is compe
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514 H.B.S. ConacherOchratoxins, Ste
- Page 533 and 534:
516 B.O. Julianonutrient content, o
- Page 535 and 536:
518 B.O. Julianotryptophan color is
- Page 537 and 538:
520 B.O. Juliano(Perez et al., 1973
- Page 539 and 540:
522 B.O. Julianospectrophotmetry (N
- Page 541 and 542:
524 B.O. JulianoJuliano, B.O., C.M.
- Page 544 and 545:
MULTIVARIATE ANALYSIS OF RAW MATERI
- Page 546 and 547:
MULTIVARIATE ANALYSIS OF RAW MATERI
- Page 548 and 549:
MULTIVARIATE ANALYSIS OF RAW MATERI
- Page 550 and 551:
MULTIVARIATE ANALYSIS OF RAW MATERI
- Page 552:
MULTIVARIATE ANALYSIS OF RAW MATERI
- Page 555 and 556:
538 A.E. Renderfree diet to deplete
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540 A.E. BenderVitamin EVitamin E p
- Page 559 and 560:
542 A. E. BenderEnergyMost of the p
- Page 561 and 562:
544 A.E. BenderSUBSTANCES THAT INTE
- Page 563 and 564:
546 A.E. BenderAshley, D. and E. He
- Page 565 and 566:
548 W. Baltespolitical bodies and n
- Page 567 and 568:
550 W. Baltesone should consider a
- Page 570 and 571:
OVERVIEW OF THE POTENTIAL AND PROSP
- Page 572 and 573:
POTENTIAL & PROSPECTS IN GENETIC EN
- Page 574 and 575:
POTENTIAL & PROSPECTS IN GENETIC EN
- Page 576 and 577:
POTENTIAL & PROSPECTS IN GENETIC EN
- Page 578 and 579:
POTENTIAL & PROSPECTS IN GENETIC EN
- Page 580 and 581:
APPLICATIONS OF GENETIC ENGINEERING
- Page 582 and 583:
APPLICATIONS OF GENETIC ENGINEERING
- Page 584 and 585:
APPLICATIONS OF GENETIC ENGINEERING
- Page 586 and 587:
THE APPLICATION OF WIDE CROSSES TO
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THE APPLICATION OF WIDE CROSSES TO
- Page 590 and 591:
THE APPLICATION OF WIDE CROSSES TO
- Page 592 and 593:
THE APPLICATION OF WIDE CROSSES TO
- Page 594 and 595:
IMPROVED CONVENTIONAL STRATEGIES AN
- Page 596 and 597:
STRATEGIES & METHODS FOR SELECTION/
- Page 598 and 599:
STRATEGIES & METHODS FOR SELECTION/
- Page 600 and 601:
STRATEGIES & METHODS FOR SELECTION/
- Page 602 and 603:
CHEMICAL, BIOLOGICAL, GENETIC, BIOL
- Page 604 and 605:
IMPROVED OR ALTERNATE TECHNOLOGIES
- Page 606 and 607:
IMPROVED OR ALTERNATE TECHNOLOGIES
- Page 608 and 609:
IMPROVED OR ALTERNATE TECHNOLOGIES
- Page 610 and 611:
IMPROVED OR ALTERNATE TECHNOLOGIES
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IMPROVED OR ALTERNATE TECHNOLOGIES
- Page 614 and 615:
IMPROVED OR ALTERNATE TECHNOLOGIES
- Page 616:
IMPROVED OR ALTERNATE TECHNOLOGIES
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602 L.G. Nickellmore sugar, more pr
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604 L.G. Nickellthe ability of gibb
- Page 623 and 624:
606 L.G. NickellNickell, L.G. (1928
- Page 625 and 626:
608 O.J.Crocomo and N. Ochoa-Alejom
- Page 627 and 628:
610 O.J.Crocomo and N. Ochoa-Alejoo
- Page 629 and 630:
612 O.J.Crocomo and N. Ochoa-Alejos
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614 O.J.Crocomo and N. Ochoa-Alejot
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616 O.J.Crocomo and N. Ochoa-Alejoi
- Page 635 and 636:
618 O.J.Crocomo and N. Ochoa-AlejoM
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PHOTOSYNTHETIC ACTIVITY AND PARTITI
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PHOTOSYNTHETIC ACTIVITY AND PARTITI
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PHOTOSYNTHETIC ACTIVITY AND PARTITI
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PHOTOSYNTHETIC ACTIVITY AND PARTITI
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PHOTOSYNTHETIC ACTIVITY AND PARTITI
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PHOTOSYNTHETIC ACTIVITY AND PARTITI
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634 V.W. Haysquestion what remains
- Page 653 and 654:
636 V.W. HaysTable 2.Conception Rat
- Page 655 and 656:
638 V.W. Haysuse of bovine growth h
- Page 657 and 658:
640 V.W. Haysproduction levels as h
- Page 659 and 660:
642 V.W. HaysHays, V.W., R.L. Bard,
- Page 661 and 662:
644 H. Geissbuhler et albiologist b
- Page 663 and 664:
646 H. Geissbuhler et alThe scheme
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648 H. Geissbuhler et altechnical r
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650 H. Geissbuhler et alrapidly ove
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652 H. Geissbuhler et albut which a
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654 H. Geissbuhler et alacquisition
- Page 673 and 674:
656 H. Geissbuhler et alMenn, J.J.,
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Subject Indexacid preservationacid
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fish, breedingculturemincednutritio
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663processingfatsfishheatproducer g