Preservation of Foods with Pulsed Electric Fields
Gustavo V. Barbosa-Canovas
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Preservation and Shelf Life Extension : UV Applications for Fluid Foods
Tatiana Koutchma
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Transparency for Sustainability in the Food Chain : Challenges and Research Needs EFFoST Critical Reviews #2
Gerhard Schiefer
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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations
Tatiana Koutchma
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Corn and Grain Sorghum Comparison : All Things Considered
Yared Assefa
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Feeding Everyone No Matter What : Managing Food Security After Global Catastrophe
David Denkenberger
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America's Food : What You Don't Know About What You Eat
Harvey Blatt
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Seeds, Science, and Struggle : The Global Politics of Transgenic Crops
Abby Kinchy
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Exploring a Vision : Integrating Knowledge for Food and Health
National Research Council
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High-Energy, Nutrient-Dense Emergency Relief Food Product
Institute of Medicine
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Weight Management : State of the Science and Opportunities for Military Programs
Institute of Medicine
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Infant Formula : Evaluating the Safety of New Ingredients
Institute of Medicine
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Designing Foods : Animal Product Options in the Marketplace
National Research Council
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Ensuring Safe Food : From Production to Consumption
Institute of Medicine and National Research Council
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Enhancing the Regulatory Decision-Making Approval Process for Direct Food Ingredient Technologies
Institute of Medicine
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Improving Data to Analyze Food and Nutrition Policies
National Research Council
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Food Insecurity and Hunger in the United States : An Assessment of the Measure
National Research Council
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Food packaging : Materiali, tecnologie e soluzioni
Luciano Piergiovanni
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