Fat Content and Composition of Animal Products : Proceedings of a Symposium
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Improving Data to Analyze Food and Nutrition Policies
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Enna
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Pasqualina Lagana
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Moawiya A. Haddad
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Suni Mary Varghese
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Gabriella Caruso
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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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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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Rajeev K. Singla
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Chemistry of Maillard Reactions in Processed Foods
Salvatore Parisi
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Add to BasketThe 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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