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Chemistry and hygiene of food additives

Analytical Methods for the Assessment of Maillard Reactions in Foods

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Food packaging hygiene

Toxins and Contaminants in Indian Food Products

Foods of non-animal origin : chemistry, technology, inspection procedures

Microbial Toxins and Related Contamination in the Food Industry

Traceability in the Dairy Industry in Europe : Theory and Practice

Chemistry of Maillard Reactions in Processed Foods

Trends in food chemistry, nutrition and technology in Indian Sub-Continent

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Food hygiene and applied food microbiology in an anthropological cross cultural perspective

The Chemistry of Thermal Food Processing Procedures

Chemistry and Hygiene of Food Gases

Chemistry and Food Safety in the EU : The Rapid Alert System for Food and Feed (RASFF)

Toxins and Contaminants in Indian Food Products

The Influence of Chemistry on New Foods and Traditional Products

Raw Material Scarcity and Overproduction in the Food Industry

Food Traceability in Jordan : Current Perspectives

Chemical Profiles of Industrial Cow’s Milk Curds

Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective

The Chemistry of Thermal Food Processing Procedures

Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective

Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective

Toxins and Contaminants in Indian Food Products

Toxins and Contaminants in Indian Food Products

Chemical Profiles of Industrial Cow's Milk Curds

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

The Importance of Packaging Design for the Chemistry of Food Products

Food Packaging Hygiene

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