Vers Une Valorisation Optimale Du Miscanthus X Giganteus
Collectif
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Quality Systems in the Food Industry
Marco Fiorino
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Microbial Toxins and Related Contamination in the Food Industry
Gabriella Caruso
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Chemistry and Food Safety in the EU : The Rapid Alert System for Food and Feed (RASFF)
Salvatore Parisi
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Chemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone
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The Chemistry of Frozen Vegetables
Izabela Steinka
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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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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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Conception Et Synth se de Surfaces Nanostructur es
Collectif
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Optimisation en temps reel d''un procede de blanchiment de pate kraft
Collectif
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Pouvoir R ducteur/Antioxydant de 57 Esp ces V g tales d''alg rie
Collectif
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Inhibition de la Corrosion Des Concentriques de Traitement
Collectif
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