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Liquid Caramel
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2
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February 25, 2020
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Laboratory methods
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2
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February 25, 2020
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Tannin content
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4
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February 25, 2020
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Prepare yogurt from soya milk
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6
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February 24, 2020
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Ready to drink juice
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3
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February 24, 2020
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Nutritional Composition of Meat
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1
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February 24, 2020
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NUTRIENTBOOK is available Now!
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1
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February 23, 2020
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Need product development
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1
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February 23, 2020
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Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects
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1
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October 12, 2019
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Bad Bug Book - Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins
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3
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February 1, 2020
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Olive Oil Phenols
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1
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November 6, 2019
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Food Safety: Food Crisis Management
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1
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October 26, 2019
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Microorganisms in Honey
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1
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October 19, 2019
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Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process
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1
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October 7, 2019
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Composition and Properties of Camel Milk
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1
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January 29, 2020
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Measuring proteins of cheese!
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2
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February 23, 2020
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Brine Injection
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1
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February 21, 2020
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FSSAI Issues Directions on Packaging of Drinking Water and Migration Limits of Antimony and DEHP
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1
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February 20, 2020
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Professional Cv
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3
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February 20, 2020
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Functional fruits and vegetables:
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1
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February 9, 2020
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Introduction of Moringa Mix Nut energy Bar
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3
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February 19, 2020
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Antiinflammatory Pickle
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2
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February 19, 2020
|
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Proximate analysis of curcuma aromatics
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2
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February 19, 2020
|
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Pectin Origin
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1
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February 18, 2020
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Meal replacement production
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1
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February 18, 2020
|
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Tomato Egg Reaction?
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4
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February 18, 2020
|
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Amino Acid Taste properties
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4
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February 17, 2020
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A compound less known - Tyramine
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1
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February 17, 2020
|
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How to make extract?
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2
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February 17, 2020
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Final year project
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3
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February 17, 2020
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