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HACCP in Produce and Feed

Essential Culinary Lab Workbook

Guide to Food Regulations in Central and Eastern Europe

Reducing the Fat Content of Meat Products

Discoloration in Raw and Processed Foods

Guidelines on GMP for High Pressure Processed Foods

A Review of Ingredients, Physiological Mechanisms and Measurements Involved in the Enhancement of Satiation

Nutritional Status of Fruit and Vegetable Crops: A Review

Whole Room Disinfection

Active and Intelligent Packaging: A Review

Guide to Food Regulation in Latin American Countries : Bolivia, Costa Rica, Cuba, Ecuador, Guatemala

Consumers' Approach to Eating Healthily: Key Drivers, Barriers and Other Factors Affecting Food Choice

The Manufacture and Integrity of Seals for Packaged Foods

EC Food Legislation : v. 1 : Harmonisation and Horizontal Directives - Additives Framework - Sweeteners

A definitive guide to GMOs, genetically modified and novel foods in the EU : the law and technology of GMOs in Europe

Microbiological Measurement Uncertainty: A Practical Guide

Ingredients Handbook - Sweeteners

Basic Cookery for Food Technology

Yeasts and Moulds: Occurence and Control in the Food Factory

Understanding Chemical Hazards in Support of Risk Assessment

Biodegradable Packaging

Dairy Products

Rheological and Other Techniques and Methods Used in the Characterisation of Food Systems

Basic Food Hygiene Certificate

Microbial Spoilage of Food: A Review

Guidelines for the Motivation of Sensory Panels within the Workplace

Food Legislation Surveys : No. 4 : Middle East

The International Market for Low and Light Food and Drinks Market : New Directions for Weight Control

Bioinformatics: A Review of Current and Future Applications for the Food Industry

Food Legislation Handbook : No. 2 : Hanbook on the Labelling of Genetically Modified Foods, Ingredients and Additives

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