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Journal of Food Technology in Africa
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  1. Home /
  2. Archives /
  3. Vol. 5 No. 1 (2000)

Articles

  • Development in the Active Packaging of Foods
    L. Vermeiren, F. Devlieghere, M. vanBeen, N. de Kruijf, J. Debevere
    6-13
    DOI: 10.4314/jfta.v5i1.19249
    • PDF
  • Sweet Potato Ketchup: Feasibility, Acceptability, and Production costs in Kenya.
    A. Fawzia, E.G. Karuri, V. Hagenimana
    14-18
    DOI: 10.4314/jfta.v5i1.19250
    • PDF
  • The Safety of Dark, Moulded Casava Flour Compared with White - a Comparison of Traditionally Dried Cassava pieces in north-east Mozambique.
    A. J. Alexander Essers, M. J. Robert Nout
    19-21
    DOI: 10.4314/jfta.v5i1.19251
    • PDF
  • Implementing a Sensory Evaluation System in the Manufacturing Environment.
    L. Gravina
    22-24
    DOI: 10.4314/jfta.v5i1.19252
    • PDF
  • Water Reuse in Industrial food Processing.
    C. Pagella, R. Galli, D. M. Faveri
    25-29
    DOI: 10.4314/jfta.v5i1.19253
    • PDF
  • Bioactive Peptides in Milk Products.
    A. Tirelli, I. De Noni, P. Resmini
    DOI: 10.4314/jfta.v5i1.19254

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eISSN: 1028-6098

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