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About the Library category
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0
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723
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September 17, 2019
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Case Studies of Small-Medium Food Enterprises
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0
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658
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September 24, 2023
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Ultrasound Application to Improve Meat Quality
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0
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1969
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June 6, 2020
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Biotechnological Processes in Microbial Amylase Production
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0
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1100
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October 1, 2022
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Food Safety – Problems and Solutions
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0
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7646
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February 15, 2020
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Olive Oil Phenols
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0
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1643
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November 6, 2019
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The Concept of Postbiotics
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0
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1468
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May 30, 2023
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Nanostructured Colloids in Food Science
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0
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1885
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June 20, 2020
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Preservation of Seafoods by Hurdle Technology
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0
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1307
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July 31, 2021
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Analysis of the incidence of foreign bodies in european foods
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0
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2276
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December 1, 2019
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Edible Coating
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0
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377
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June 18, 2023
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Cocoa Shell: A By-Product with Great Potential for Wide Application
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0
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3058
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June 24, 2019
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A Global Presentation on Trends in Food Processing
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0
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2548
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October 20, 2022
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Facts on foodborne pathogens
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0
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3714
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October 1, 2022
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Use of Natural Antimicrobial Agents: A Safe Preservation Approach
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0
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1526
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March 21, 2020
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Alternatives for Sugar Replacement in Food Technology
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0
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1809
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October 12, 2019
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A Guide to Calculating the Shelf Life of Foods
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5
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10207
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January 28, 2023
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Nutritional Composition of Meat
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1
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2755
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April 2, 2023
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Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan
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0
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1576
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September 30, 2022
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How to Determine the Shelf Life of Food
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6
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19913
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January 28, 2023
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Packaging Design Alternatives for Meat Products
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0
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2146
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May 11, 2020
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Effect of Freezing on the Shelf Life of Salmon
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0
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1098
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February 11, 2019
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Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato
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0
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1081
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September 15, 2019
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Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques
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0
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1131
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May 4, 2019
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The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread
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0
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1007
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February 24, 2019
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Microbiological Safety of Kitchen Sponges Used in Food Establishments
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0
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1314
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May 4, 2019
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Effect of storage temperature on the physicochemical, nutritional and microbiological quality of pasteurised soursop (Annona muricata L.) Juice
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0
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1326
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April 13, 2019
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Physicochemical Changes of Cocoa Beans during Roasting Process
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0
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1100
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February 12, 2019
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Determination of Fatty Acid Content in Irradiated and Non-Irradiated Syrian Olive Oil During Storage
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0
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854
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July 23, 2019
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Virgin Olive Oils: Environmental Conditions, Agronomical Factors and Processing Technology Affecting the Chemistry of Flavor Profile
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0
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792
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July 23, 2019
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