Quality Systems in the Food IndustryPublisher: Springer Nature Year: 05/06/2019 ISBN: 9783030225537 Publication form: eBook: Reflowable eTextbook (ePub)
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Traceability in the Dairy Industry in EuropePublisher: Springer Nature Year: 04/10/2018 ISBN: 9783030004460 Publication form: eBook: Reflowable eTextbook (ePub)
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Thermal Treatments of Canned FoodsPublisher: Springer Nature Year: 23/01/2018 ISBN: 9783319741321 Publication form: eBook: Reflowable eTextbook (ePub)
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella CheesesPublisher: Springer Nature Year: 06/09/2017 ISBN: 9783319657394 Publication form: eBook: Fixed Page eTextbook (PDF)
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The Chemistry of Frozen VegetablesPublisher: Springer Nature Year: 30/03/2017 ISBN: 9783319539324 Publication form: eBook: Fixed Page eTextbook (PDF)
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Chemical Profiles of Industrial Cow’s Milk CurdsPublisher: Springer Nature Year: 20/12/2016 ISBN: 9783319509426 Publication form: eBook: Fixed Page eTextbook (PDF)
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Chemistry and Food Safety in the EUPublisher: Springer Nature Year: 04/05/2016 ISBN: 9783319333939 Publication form: eBook: Fixed Page eTextbook (PDF)
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Food Packaging HygienePublisher: Springer Nature Year: 17/01/2015 ISBN: 9783319148274 Publication form: eBook: Fixed Page eTextbook (PDF)
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The Influence of Chemistry on New Foods and Traditional ProductsPublisher: Springer Nature Year: 13/09/2014 ISBN: 9783319113586 Publication form: eBook: Reflowable eTextbook (ePub)
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The Influence of Chemistry on New Foods and Traditional ProductsPublisher: Springer, Berlin ISBN: 9783319113579 Publication form: paperback
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