Handbook of Food Processing
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TOTAL DOCUMENTS

19

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1

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Published By CRC Press

9780429157370

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Chapter 18Functional Foods Case Study: The Incorporation of Omega-3 Fatty Acids and Phytosterol Esters into Filo Products

Handbook of Food Processing ◽

10.1201/b19398-25 ◽

2015 ◽

pp. 627-634

Keyword(s):

Fatty Acids ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Phytosterol Esters

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Chapter 16Snack Foods

Handbook of Food Processing ◽

10.1201/b19398-23 ◽

2015 ◽

pp. 593-604

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Seafood Technology: The Case Study of the Seafood Industry in the Russian Federation

Handbook of Food Processing ◽

10.1201/b19398-22 ◽

2015 ◽

pp. 535-592

Keyword(s):

Russian Federation ◽

Seafood Industry ◽

The Russian Federation

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Chapter 7Bakery Technology

Handbook of Food Processing ◽

10.1201/b19398-14 ◽

2015 ◽

pp. 221-250

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Chapter 4ISO 22000, HACCP, and Other Management Tools for Implementation of Food Safety-Traceability Case Studies

Handbook of Food Processing ◽

10.1201/b19398-11 ◽

2015 ◽

pp. 125-160

Keyword(s):

Food Safety ◽

Case Studies ◽

Management Tools

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Flavor Production

Handbook of Food Processing ◽

10.1201/b19398-26 ◽

2015 ◽

pp. 635-665

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Chapter 2Sensory Evaluation of Foods

Handbook of Food Processing ◽

10.1201/b19398-9 ◽

2015 ◽

pp. 61-92

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Meat and Meat Products: Processing, Quality, and Safety

Handbook of Food Processing ◽

10.1201/b19398-20 ◽

2015 ◽

pp. 445-506

Keyword(s):

Meat Products ◽

Quality And Safety ◽

Processing Quality

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Chapter 9Nonalcoholic Beverages

Handbook of Food Processing ◽

10.1201/b19398-16 ◽

2015 ◽

pp. 303-338

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Chapter 3Hygiene and Food Sanitation

Handbook of Food Processing ◽

10.1201/b19398-10 ◽

2015 ◽

pp. 93-124

Keyword(s):

Food Sanitation

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