“... procédés. // Abstract : With the introduction in 2002 of the concept of Quality by Design (QbD) by the Food...”
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“.... This feature accounts for the growing interest in this by-product of the manufacturing of butter. The number...”
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“.... At each single manufacturing step, the initial and final products have been characterized using different...”
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“... is essential, whether for food safety or for the product consistency. For dairy products, including cheddar...”
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“..., this measure remains controversial. After an introduction on the concept of health-related food taxation...”
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“.... === Cryoconcentration has great potential to produce foods of high nutritional and organoleptic quality. Moreover...”
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