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Safety Protocols in the Food Industry and Emerging Concerns

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products

Professional Handbook of Cider Tasting

Professional Handbook of Cider Tasting

Analytical Techniques for Studying the Physical Properties of Lipid Emulsions - 3

Rethinking Food System Transformation

Indian Herbal Medicines: Antioxidant and Antimicrobial Properties

Sustainable Innovations in Food Packaging

Polyphenols and the Mediterranean Diet. Chemistry of Foods

Food Science Reviews: Food Hygiene and Safety

Chemistry of Maillard Reactions in Processed Foods

Maillard reaction in foods: mitigation strategies and positive properties

Berichte zur Lebensmittelsicherheit 2014: Bundesweiter Uberwachungsplan 2014. - 10.2

Food Traceability in Jordan: Current Perspectives. (Chemistry of Foods)

Cyclospora cayetanensis as a Foodborne Pathogen

Green Gold: Contested Meanings and Socio-Environmental Change in Argentine Yerba Mate Cultivation

Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

Sampling procedures to detect mycotoxins in agricultural commodities

Potato Staple Food Processing Technology

Food safety culture: creating a behavior-based food safety management system

The Maillard Reaction in Food Chemistry: Current Technology and Applications. (Chemistry of Foods)

Non-Intentionally Added Substances in PET-Bottled Mineral Water

Secret Power of Bees: Propolis

Chemistry and Technology of Yoghurt Fermentation

Vacuum Drying for Extending Food Shelf-Life

The Influence of Chemistry on New Foods and Traditional Products

Food in the Internet Age

Berichte zur Lebensmittelsicherheit 2012: Bundesweiter Uberwachungsplan 2012 - 8.2

Chemistry of Foods: EU Legal and Regulatory Approaches

Berichte zur Lebensmittelsicherheit 2012: Zoonosen-Monitoring. - 8.5

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