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  1.  

    Surmounting the Challenges of Process Scale-Up

    McHugh, Tara / Voit, Dan | British Library Online Contents | 2019
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  2.  

    Mycotoxins: Growing Health Concerns?

    Clemens, Roger / Pressman, Peter | British Library Online Contents | 2019
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  3.  

    Detecting Microplastics in Foods and Beverages

    Robertson, Ian | British Library Online Contents | 2019
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  4.  

    Biofilms: A Lifestyle Choice for Listeria Monocytogenes

    Ackermann, Elisma | British Library Online Contents | 2019
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  5.  

    Refreshing the Fresh Food Sector

    Sloan, A. Elizabeth | British Library Online Contents | 2019
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  6.  

    Ingredients for a Healthier Gut

    Ohr, Linda Milo | British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  7.  

    How Plant-Based Milks Are Processed

    McHugh, Tara | British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  8.  

    Here's to Beer Flavor

    Nachay, Karen | British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  9.  

    Accelerating Innovation

    Buss, Dale | British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  10.  

    Three Misconceptions and Myths About MSG

    Hensel, Kelly | British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  11.  

    New Approaches to Food Authenticity Testing

    Szpylka, John | British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  12.  

    IFT18—An Event That Mattered

    Kuhn, Mary Ellen | British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  13.  

    Food Expo Offers Up Healthy Bites

    Ohr, Linda Milo | British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  14.  

    Why Gluten-Free Is Here to Stay

    Schierhorn, Carolyn Doris | British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  15.  

    Suppliers Offer Industry Support and Education Services

    British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  16.  

    IFT18: A Matter of Science + Food

    Kuhn, Mary Ellen | British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  17.  

    Keeping Things Fresh in the Bread Aisle

    Sloan, A. Elizabeth | British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  18.  

    Sports Nutrition Ups Its Game

    Malochleb, Margaret | British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  19.  

    The ABCs of Generation Z

    Sloan, A. Elizabeth | British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS
  20.  

    Establishing Limits for THC Content in Hemp-Derived Foods

    Kruger, Claire / Lodder, Robert | British Library Online Contents | 2018
    Verlag: INSTITUTE OF FOOD TECHNOLOGISTS

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