Table of Contents

Foods, Volume 2, Issue 4 (December 2013), Pages 444-589

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p. 444-459
Foods 2013, 2(4), 444-459; doi:10.3390/foods2040444
Received: 16 July 2013; in revised form: 18 September 2013 / Accepted: 22 September 2013 / Published: 30 September 2013
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(This article belongs to the Special Issue Structure and Flavour of Dairy Products)
p. 460-461
Foods 2013, 2(4), 460-461; doi:10.3390/foods2040460
Received: 8 October 2013; in revised form: 8 October 2013 / Accepted: 10 October 2013 / Published: 11 October 2013
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(This article belongs to the Special Issue Food Microbiology and Safety)
p. 462-477
Foods 2013, 2(4), 462-477; doi:10.3390/foods2040462
Received: 4 July 2013; in revised form: 3 October 2013 / Accepted: 3 October 2013 / Published: 14 October 2013
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p. 478-487
Foods 2013, 2(4), 478-487; doi:10.3390/foods2040478
Received: 13 August 2013; in revised form: 5 October 2013 / Accepted: 14 October 2013 / Published: 21 October 2013
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(This article belongs to the Special Issue Food Microbiology and Safety)
p. 488-498
Foods 2013, 2(4), 488-498; doi:10.3390/foods2040488
Received: 16 August 2013; in revised form: 23 October 2013 / Accepted: 1 November 2013 / Published: 11 November 2013
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(This article belongs to the Special Issue Food Microbiology and Safety)
p. 499-506
Foods 2013, 2(4), 499-506; doi:10.3390/foods2040499
Received: 11 October 2013; in revised form: 28 October 2013 / Accepted: 6 November 2013 / Published: 11 November 2013
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p. 507-520
Foods 2013, 2(4), 507-520; doi:10.3390/foods2040507
Received: 15 July 2013; in revised form: 21 October 2013 / Accepted: 6 November 2013 / Published: 18 November 2013
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(This article belongs to the Special Issue Biosensors and Food Safety)
p. 521-533
Foods 2013, 2(4), 521-533; doi:10.3390/foods2040521
Received: 1 August 2013; in revised form: 12 November 2013 / Accepted: 22 November 2013 / Published: 27 November 2013
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(This article belongs to the Special Issue Structure and Flavour of Dairy Products)
p. 534-543
Foods 2013, 2(4), 534-543; doi:10.3390/foods2040534
Received: 24 September 2013; in revised form: 21 November 2013 / Accepted: 25 November 2013 / Published: 27 November 2013
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(This article belongs to the Special Issue Structure and Flavour of Dairy Products)
p. 544-553
Foods 2013, 2(4), 544-553; doi:10.3390/foods2040544
Received: 8 October 2013; in revised form: 18 November 2013 / Accepted: 25 November 2013 / Published: 27 November 2013
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(This article belongs to the Special Issue Food Microbiology and Safety)
p. 554-571
Foods 2013, 2(4), 554-571; doi:10.3390/foods2040554
Received: 16 August 2013; in revised form: 31 October 2013 / Accepted: 18 November 2013 / Published: 29 November 2013
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p. 572-584
Foods 2013, 2(4), 572-584; doi:10.3390/foods2040572
Received: 31 October 2013; in revised form: 21 November 2013 / Accepted: 27 November 2013 / Published: 4 December 2013
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(This article belongs to the Special Issue Food Microbiology and Safety)
p. 585-589
Foods 2013, 2(4), 585-589; doi:10.3390/foods2040585
Received: 11 November 2013; in revised form: 25 November 2013 / Accepted: 6 December 2013 / Published: 12 December 2013
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(This article belongs to the Special Issue Food Microbiology and Safety)
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