Articles from Emerging Food R&D Report (April 1, 1999)

Title	Author	Type	Words
Adding nonfat dry milk lowers moisture content of cheese.			256
Calcium treatment extends melon shelf life and its markets.			421
Cellulose coating extends shelf life of nutmeats at room temperature.			335
Consider calcium citrate when planning fortification.			351
Dry fresh produce without losing volatiles.			606
Durum doubles for bread and pasta.			344
Examine ham quality.			335
Executives...FYI.			188
Plant-based fat may reduce risk of prostate cancer.			537
Shock waves shorten poultry deboning time, tenderize poultry and red meat.			317