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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Gabriella Caruso
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Salvatore Parisi
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Add to BasketChemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone
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Add to BasketThe Chemistry of Frozen Vegetables
Izabela Steinka
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Add to BasketChemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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Add to BasketThermal Treatments of Canned Foods
Angela Montanari
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Quality Systems in the Food Industry
Marco Fiorino
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Analytiker-Taschenbuch : 2
Rudolf (ehem. Lehrstuhl Analytische Chemie, Universitat) Bock
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Analytiker-Taschenbuch : 3
Rudolf (ehem. Lehrstuhl Analytische Chemie, Universitat) Bock
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