Chemistry and Hygiene of Food Additives
Pasqualina Lagana
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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Analytical Methods for the Assessment of Maillard Reactions in Foods
Rajeev K. Singla
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Chemistry of Maillard Reactions in Processed Foods
Salvatore Parisi
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Chemistry of Maillard Reactions in Processed Foods
Salvatore Parisi
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Traceability in the Dairy Industry in Europe : Theory and Practice
Ignazio Mania
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Raw Material Scarcity and Overproduction in the Food Industry
Suresh D. Sharma
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Raw Material Scarcity and Overproduction in the Food Industry
Suresh D. Sharma
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Maillard Reaction in Foods : Mitigation Strategies and Positive Properties
Salvatore Parisi
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Chemistry and Hygiene of Food Gases
Pasqualina Lagana
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Food Traceability in Jordan : Current Perspectives
Moawiya A. Haddad
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Food Traceability in Jordan : Current Perspectives
Moawiya A. Haddad
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Interfacial Phenomena and Colloid Stability : Basic Principles
Tharwat F. Tadros
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Interfacial Phenomena and Colloid Stability : Industrial Applications
Tharwat F. Tadros
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Interfacial Phenomena and Colloid Stability : Industrial Applications
Tharwat F. Tadros
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Interfacial Phenomena and Colloid Stability : Basic Principles
Tharwat F. Tadros
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Emulsions : Formation, Stability, Industrial Applications
Tharwat F. Tadros
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