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Target and Non-Target Approaches for Food Authenticity and Traceability
Free accessDOAJ | 2021|Keywords: TP1-1185 -
Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges
Free accessDOAJ | 2021|Keywords: TP1-1185 -
Food Preservation: Challenges and Efforts for the Future
Free accessDOAJ | 2020|Keywords: TP1-1185 -
Sausages: Nutrition, Safety, Processing and Quality Improvement
Free accessDOAJ | 2021|Keywords: TP1-1185 -
Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration
Free accessDOAJ | 2021|Keywords: TP1-1185 -
Food Authentication: Techniques, Trends and Emerging Approaches
Free accessDOAJ | 2020|Keywords: TP1-1185 -
Application of Novel Thermal Technology in Foods Processing
Free accessDOAJ | 2022|Keywords: TP1-1185 -
Balancing Innovation and Neophobia in the Production of Food for Plant-Based Diets
Free accessDOAJ | 2022|Keywords: TP1-1185 -
Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein Deficiency
Free accessDOAJ | 2021|Keywords: TP1-1185
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