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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Microbial Toxins and Related Contamination in the Food Industry
Gabriella Caruso
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Foods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures
Arpan Bhagat
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Chemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone
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Lactic Acid in the Food Industry
Sara M. Ameen
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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Thermal Treatments of Canned Foods
Angela Montanari
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Novel Foods in the European Union
Daniele Pisanello
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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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Chemicals in the Food Industry : Toxicological Concerns and Safe Use
Rachid Chaib
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Sicilian Street Foods and Chemistry : The Palermo Case Study
Michele Barone
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Lathyrus sativus and Nutrition : Traditional Food Products, Chemistry and Safety Issues
Michele Barone
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