Microbial Toxins and Related Contamination in the Food Industry
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Applications of Biotechnology in Traditional Fermented Foods
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Fat Content and Composition of Animal Products : Proceedings of a Symposium
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Improving Data to Analyze Food and Nutrition Policies
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National Research Council
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National Research Council
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Salvatore Parisi
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Add to BasketChemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone
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Izabela Steinka
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Add to BasketChemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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