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Journal of food quality and hazards control
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Volume 11, Number 2 (2024-6)
Modelling the Color and Microbial Properties of Canned Ngu by Response Surface Method
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Reduction of the Cyanide from Cassava Leaves Using NaHCO3
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Evaluation the Ingredients and Influence of Thermal Treatment on Physicochemical Properties and Bioactive Compounds of Evernia prunastri from Algeria
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Food Labeling: The Role of Claims and Statements in Community Health
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Evaluation nutrients of Turkish Snack Bars Based on Labeling and Web Page Information: A Qualitative Research
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Soft Cheese-Making with Buttermilk: Physico-chemical, Sensory, Textural Properties, and Microstructure Characterization
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Influence of Soaking, Boiling, Roasting, and Germination on the Composition and Functional Properties of Algerian Chickpea Flour, and the Consumer Acceptability of Chickpea Cheese Analogue
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COVID-19 Pandemic and Food Safety Concerns: The Impact of Extra-Heating on Chemical Toxins
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