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Journal of food quality and hazards control
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Volume 13, Number 1 (2026-3)
Optimizing Nutrient and Antioxidant Retention in Solanecio biafrae Leaves: Comparative Impact of Common Cooking Methods
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The Health Risk Assessment of Toxic Lead and Cadmium in Cheese: A Global Systematic Review Study by using Monte-Carlo Simulation
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A Systematic Review of Lean Six Sigma and HACCP Integration in the Food Industry: Toward Manufacturing Excellence and Compliance
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Turkey (Meleagris gallopavo f. domestica) Meat as a Potential Reservoir for Dissemination of Antimicrobial Resistant and Shigatoxigenic Escherichia coli Strains
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Ensiling with Lactic Acid Bacteria: A Review and Bibliometric Analysis
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Quality Changes in Fresh and Recycled Frying Oil in Nigeria
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Effect of Microwave Roasting on Chemical Composition, Oxidative Stability, and Sensory Properties of Golden and Brown Flaxseed Oils: A Comparative Study
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Benefits and Drawbacks of Novel Extraction Methods for Bioactive Peptides Derived from Marine Algal Proteins: Pulsed Electric Field, Subcritical Water, and High Hydrostatic Pressure
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