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Gluten-free biscuits
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12
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2088
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April 19, 2020
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FSSC 22000 V5 and ISO 22000:2018 BluePrint (e-book live meeting)
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70
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4406
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February 15, 2020
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Breads in the world
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11
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1827
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June 8, 2020
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Is there any body wants mango juice recipe formulation presenation and excel database
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10
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831
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October 8, 2019
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Drying Techniques
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20
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2135
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July 20, 2020
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Fssc 22000 Internal audit questions
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51
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3377
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October 7, 2019
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Need help with protein bar recipe for business
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40
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2406
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November 27, 2019
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Inversion rate of sucrose
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20
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993
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July 10, 2020
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Business plan for food company
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24
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2518
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December 28, 2019
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What is VACCP?
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7
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4260
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August 9, 2020
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Food safety culture
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15
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589
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June 11, 2020
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Quality of Honey
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13
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931
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August 7, 2020
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Cocoa Butter Replacements
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14
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2337
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May 16, 2020
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Let's talk about cheeses
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10
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1531
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May 23, 2020
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Problem with protein coagulation
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15
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1128
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November 15, 2019
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What is main use of yogurt in breadmaking?
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15
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1103
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December 26, 2019
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Are seeds of apricots toxic?
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11
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1032
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May 13, 2020
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How to Extract Colour form nature Source
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11
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496
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June 15, 2020
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Frozen pasta flow chart
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10
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892
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May 22, 2019
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Rework about caramel chocolate process
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12
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799
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April 21, 2020
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Mixing fruit dehydrated powder
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13
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748
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June 15, 2020
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What is the differences and relations between viscosity and yield value?
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12
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1218
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May 17, 2020
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Olive oil - thesis
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10
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292
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March 21, 2020
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Plant based meat alternatives by cooking extrusion
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11
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466
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August 8, 2020
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Ohmic heating
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16
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371
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June 16, 2020
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How to Determine the Shelf Life of Food
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2
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1824
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August 8, 2020
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Effect on thermal sensitive substance of heating by microwave
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11
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242
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July 12, 2020
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Product development using Fruit peels, particularly Orange
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15
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442
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July 9, 2020
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Silver color coated dragees
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11
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276
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May 16, 2020
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Product development with artifical sweetners
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12
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430
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June 10, 2020
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White rice selection
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14
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355
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June 16, 2020
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Masking sour taste
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16
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282
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July 29, 2020
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AOAC Official Methods of Analysis
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11
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317
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July 13, 2020
|
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Prevent crystallization in frozen food
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10
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207
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August 5, 2020
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What do you use to measure of chocolate particle size?
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12
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303
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July 14, 2020
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Shelf life study
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12
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261
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April 23, 2020
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Biological Methods of Cereal Preservation as a way to curbing food insecurity
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12
|
238
|
April 17, 2020
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Haccp & taccp & vaccp
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3
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1144
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January 28, 2020
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What is the differences between HACCP and HARPC?
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4
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6993
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March 15, 2020
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Bad Bug Book - Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins
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4
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3346
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April 25, 2020
|
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What are the differences and similarities between TACCP, VACPP and HARPC?
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2
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2078
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January 2, 2020
|
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New Methods in Milk Storage
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2
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1676
|
September 13, 2019
|
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What is Modified Atmosphere Packaging (MAP)?
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2
|
918
|
July 14, 2019
|
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E. coli and Food Safety
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1
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2302
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September 15, 2019
|
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Realization of Maillard Reaction as a result of Microwave Heating
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7
|
1391
|
July 11, 2020
|
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Know your food contaminated or not with a sensor attached package
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3
|
1408
|
April 19, 2019
|
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Food Safety Change of Thought
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5
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452
|
July 12, 2020
|
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What is Lecithin?
|
|
6
|
721
|
April 26, 2020
|
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Acrylamide
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2
|
1100
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April 15, 2020
|
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Why blue Glove in food factories
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6
|
1973
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October 4, 2019
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