Food Traceability in Jordan : Current Perspectives
Moawiya A. Haddad
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Suni Mary Varghese
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Suresh D. Sharma
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Pasqualina Lagana
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Caterina Barone
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Gabriella Caruso
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Add to BasketFoods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures
Arpan Bhagat
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Salvatore Parisi
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Add to BasketThe Chemistry of Thermal Food Processing Procedures
Maria Micali
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Add to BasketChemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone
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Add to BasketThe Chemistry of Frozen Vegetables
Izabela Steinka
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Pasqualina Lagana
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Add to BasketChemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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Add to BasketChemistry of Maillard Reactions in Processed Foods
Salvatore Parisi
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National Research Council
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Add to BasketPlanters Peanut Collectibles, 1906-1961 : A Handbook and Price Guide
Jan Lindenberger
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Jan Lindenberger
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National Research Council
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Add to BasketApplications of Biotechnology in Traditional Fermented Foods
Panel on the Applications of Biotechnology to Traditional Fermented Fo
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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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National Research Council
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Add to BasketHigh-Performance Structural Fibers for Advanced Polymer Matrix Composites
Committee on High-Performance Structural Fibers for Advanced Polymer M
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