The Importance of Packaging Design for the Chemistry of Food Products
Giovanni Brunazzi
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The Influence of Chemistry on New Foods and Traditional Products
Giampiero Barbieri
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Food Packaging Hygiene
Caterina Barone
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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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Dietary Patterns, Food Chemistry and Human Health
Suresh D. Sharma
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Dietary Patterns, Food Chemistry and Human Health
Suresh D. Sharma
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Quality Systems in the Food Industry
Marco Fiorino
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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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Chemicals in the Food Industry : Toxicological Concerns and Safe Use
Rachid Chaib
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Chemicals in the Food Industry : Toxicological Concerns and Safe Use
Rachid Chaib
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Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
Suni Mary Varghese
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Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
Suni Mary Varghese
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