Springer Chemical Hazards in Thermally-Processed Foods

Advances in Food Chemistry: Food Components, Processing and Preservation

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Chemometrics in Food Control Based on Elemental Analysis

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Springer - Aflatoxins in Food: A Recent Perspective Book

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Food Safety and Quality in the Global South

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Mycotoxins in Feedstuffs

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Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward

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Microbial Toxins in Food Systems: Causes, Mechanisms, Complications, and Metabolism

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Secondary Natural Products in Foods and Food Systems

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Functional Nucleic Acids Detection in Food Safety

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Springer - Advanced Techniques against Food Adulteration

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Microbial Decontamination of Food

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Chemical Safety Sheets: Working with Hazardous Chemicals

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Functional Food and Human Health

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Cereal-Based Food Products

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Chemical Environmental Pollutants and their Effect on Health

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Lebensmittelchemie

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Healthy Food for Children

Consistency of Foodstuffs

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Health Risk Assessment of Environmental Chemicals: Pre-Emptive and Integrated Approaches

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Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory

Flavor-Associated Applications in Health and Wellness Food Products

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Flavor-Associated Applications in Health and Wellness Food Products

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Advanced Technologies for Physical Properties Measurement of Food and its Processing

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Springer - Applications of Cold Plasma in Food Safety Book

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