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Chemistry of Maillard Reactions in Processed Foods
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Toxins and Contaminants in Indian Food Products
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Food Packaging Hygiene
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Raw Material Scarcity and Overproduction in the Food Industry
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The Chemistry of Thermal Food Processing Procedures
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Chemistry and Food Safety in the EU: The Rapid Alert System for Food and Feed (RASFF)
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Chemistry of the Mediterranean Diet
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The Importance of Packaging Design for the Chemistry of Food Products
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Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
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Maillard Reaction in Foods: Mitigation Strategies and Positive Properties
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Traceability in the Dairy Industry in Europe: Theory and Practice
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The Chemistry of Frozen Vegetables
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Foods of Non-Animal Origin: Chemistry, Technology, Inspection Procedures
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Analytical Methods for the Assessment of Maillard Reactions in Foods
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
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US$16.75
Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective
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Chemical Profiles of Industrial Cow’s Milk Curds
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Food Traceability in Jordan: Current Perspectives
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The Influence of Chemistry on New Foods and Traditional Products
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Chemistry and Hygiene of Food Gases
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US$16.75