Applications of Biotechnology in Traditional Fermented Foods
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Fat Content and Composition of Animal Products : Proceedings of a Symposium
Board on Agriculture and Renewable Resources
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Scientific Criteria to Ensure Safe Food
National Research Council
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Improving Data to Analyze Food and Nutrition Policies
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Food Safety and Foodborne Disease Surveillance Systems : Proceedings of an Iranian-American Workshop
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Food Insecurity and Hunger in the United States : An Assessment of the Measure
National Research Council
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A Sustainability Challenge : Food Security for All: Report of Two Workshops
National Research Council
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The Potential Consequences of Public Release of Food Safety and Inspection Service Establishment-Specific Data
National Research Council
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Food Packaging Hygiene
Caterina Barone
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Microbial Toxins and Related Contamination in the Food Industry
Gabriella Caruso
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Foods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures
Arpan Bhagat
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Chemistry and Food Safety in the EU : The Rapid Alert System for Food and Feed (RASFF)
Salvatore Parisi
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The Chemistry of Thermal Food Processing Procedures
Maria Micali
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Chemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone
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Quality Systems in the Food Industry
Marco Fiorino
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Chemistry and Hygiene of Food Gases
Pasqualina Lagana
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Chemicals in the Food Industry : Toxicological Concerns and Safe Use
Rachid Chaib
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Sicilian Street Foods and Chemistry : The Palermo Case Study
Michele Barone
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Lathyrus sativus and Nutrition : Traditional Food Products, Chemistry and Safety Issues
Michele Barone
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Food Traceability in Jordan : Current Perspectives
Moawiya A. Haddad
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Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
Suni Mary Varghese
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Raw Material Scarcity and Overproduction in the Food Industry
Suresh D. Sharma
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Dietary Patterns, Food Chemistry and Human Health
Suresh D. Sharma
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The Chemistry of Frozen Vegetables
Izabela Steinka
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