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WJEC Eduqas GCSE 9-1 food preparation and nutrition: Workbook

Social Drivers In Food Technology

On the Production Methods of Pot Still Whisky : Campbeltown, Scotland, May 1920

Safety Protocols in the Food Industry and Emerging Concerns

Kosher and halal business compliance

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

Frontiers in Spray Drying

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

Modernizing Sanitary and Phytosanitary Measures to Expand Trade and Ensure Food Safety: 2nd CAREC Trade Facilitation Learning Opportunity: Sharing the Baltic Experience.

Skills Gaps in Two Manufacturing Subsectors in Sri Lanka: Food and Beverages, and Electronics and Electricals

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

Non-Intentionally Added Substances in PET-Bottled Mineral Water

Social Drivers In Food Technology

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