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Critical Reviews in Food Science and Nutrition, Volume 49 Issue 1 2009

2008 Impact Factor: 4.154 (© 2009 Thomson Reuters, Journal Citation Reports®)
Ranked first in Food Science & Technology!
ISSN: 1549-7852 (electronic) 1040-8398 (paper)
Publication Frequency: 10 issues per year
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Original Articles
Antioxidants in Bakery Products: A Review
B. Nanditha; P. Prabhasankar
Pages 1 – 27
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Volatile Sulphur Compounds in UHT Milk
Z. Al-Attabi;  B. R. D'Arcy; H. C. Deeth
Pages 28 – 47
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Controlling Lipid Bioavailability through Physicochemical and Structural Approaches
David Julian McClements;  Eric Andrew Decker; Yeonhwa Park
Pages 48 – 67
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Impact of Irradiation on Fish and Seafood Shelf Life: A Comprehensive Review of Applications and Irradiation Detection
Ioannis S. Arvanitoyannis;  Alexandros Stratakos; Elena Mente
Pages 68 – 112
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