Method for preparing frozen french fried potatoes von TRAISMAN EDWIN

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Hyperkinesis and food additives: testing the Feingold Hypothesis von Harley, J.Preston, Ray, Roberta S, Tomasi, Lawrence, Eichman, Peter L, Matthews, Charles G, Chun, Raymond, Cleeland, Charles S, Traisman, Edwin

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Plant trials of bacon made with lactic acid bacteria, sucrose and lowered sodium nitrite von Tanaka, N, Meske, L, Doyle, M.P, Traisman, E, Thayer, D.W, Johnston, R.W

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CHEESE PRODUCT von WALLACE KURTZHALTS, EDWIN TRAISMAN

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Cheese product von KURTZHALTS WALLACE, TRAISMAN EDWIN

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PROCESS OF MAKING GRATED CHEESE von WALLACE KURTZHALTS, EDWIN TRAISMAN

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Process of making grated cheese von KURTZHALTS WALLACE, TRAISMAN EDWIN

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A Challenge of Pasteurized Process Cheese Spread with Clostridium botulinum spores von Tanaka, Nobumasa, Goepfert, J M, Traisman, Edwin, Hoffbeck, Willis M

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WHEY CONCENTRATE von HOWARD L. FLEMING, EDWIN TRAISMAN

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Whey concentrate von FLEMING HOWARD L, TRAISMAN EDWIN

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Method for preserving pimento von PRICE CLAUDE R, TRAISMAN EDWIN

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Sensory characteristics of reduced nitrite bacon manufactured by the Wisconsin process von Tanaka, N, Gordon, N.M, Lindsay, R.C, Meske, L.M, Doyle, M.P, Traisman, E

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Verfahren zur Herstellung einer Kaesezubereitung aus geriebenem vollfettem Kaese von KURTZHALTS WALLACE JOHN, TRAISMAN EDWIN

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