Raw Material Scarcity and Overproduction in the Food Industry
Suresh D. Sharma
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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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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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Chemistry of Maillard Reactions in Processed Foods
Salvatore Parisi
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