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COVID-19 RESTAURANTS GUIDANCE AND BEST PRACTICES - 341 Pages
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1
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516
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August 25, 2021
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Porridge composition
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3
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279
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August 25, 2021
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Nutritional Value of Grain-Based Foods
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3
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1467
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August 25, 2021
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Turkish standard for Boza
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3
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188
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August 25, 2021
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Baked Banana Chips
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3
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175
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August 25, 2021
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Duck egg formation
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1
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138
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August 24, 2021
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Flavor lock Processing
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1
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147
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August 23, 2021
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Roasted salted nuts
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6
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188
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August 23, 2021
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Shelf life for roasted salted peanut
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4
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290
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August 23, 2021
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Retort control of food engineering
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2
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118
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August 22, 2021
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I got 3 Minor Non conformity in Re-certification Audit
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0
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140
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August 22, 2021
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Validation Allergens
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5
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691
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August 22, 2021
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Goldenmorn or cerevite production
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1
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130
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August 22, 2021
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Nanoliposome technology for the food and nutraceutical industries
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0
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139
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August 21, 2021
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Sugar free Protein bar
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3
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262
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August 21, 2021
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Hello from FST desk group
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5
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390
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August 21, 2021
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Crystallisation of honey
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2
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268
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August 21, 2021
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Shelf life extension of papad
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5
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485
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August 21, 2021
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Food Supply Chain Management
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3
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172
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August 21, 2021
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Alternate of non food grade ingredients
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0
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110
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August 21, 2021
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Carbohydrate estimation in food samples
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5
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168
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August 21, 2021
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TAMARIND candy
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1
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152
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August 20, 2021
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Chicken feather to edible meat
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1
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136
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August 20, 2021
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How to solve Spoilage in milk products
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4
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201
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August 20, 2021
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Shredded Halva
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17
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244
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August 19, 2021
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Analysis of Annona Squamosa
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1
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84
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August 19, 2021
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Hydroponic produce sales
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1
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103
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August 19, 2021
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Antioxidants in minimally processed vegetables
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13
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248
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August 19, 2021
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How to get plasticity texture on Vegan butter?
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6
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274
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August 18, 2021
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Ancient, archaic examples for food engineering and food science
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2
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144
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August 17, 2021
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