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Chemistry and Hygiene of Food Additives

Chemistry of Maillard Reactions in Processed Foods

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

The Chemistry of Frozen Vegetables

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

The Chemistry of Thermal Food Processing Procedures

Chemistry and Hygiene of Food Gases

Food Traceability in Jordan : Current Perspectives

Raw Material Scarcity and Overproduction in the Food Industry

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

Lactic Acid in the Food Industry

The Chemistry of Thermal Food Processing Procedures

The Importance of Packaging Design for the Chemistry of Food Products

Toxins and Contaminants in Indian Food Products

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

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

Chemical Profiles of Industrial Cow's Milk Curds

Chemical Profiles of Industrial Cow's Milk Curds

Foods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures

Toxins and Contaminants in Indian Food Products

Chemistry of Maillard Reactions in Processed Foods

Food Packaging Hygiene

The Influence of Chemistry on New Foods and Traditional Products

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

The Chemistry of Thermal Food Processing Procedures

Traceability in the Dairy Industry in Europe: Theory and Practice

The Chemistry of Frozen Vegetables

Chemistry and Hygiene of Food Additives

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Analytical methods for the assessment of Maillard Reactions in foods

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