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) of food by heating it with hot air. a secondary objective of baking is to preserve the food, by destruction of the microorganisms and reduction in the water activity at the surface of the food. however, the shelf-life of most baked foods is limited, unless products are refrigerated or packaged. baking...
aflatoxins in food. aflatoxins are mycotoxins produced by two species of aspergillus, a... chemical contaminants aflatoxins in food 4 october 2019 efsa launches project to predict the effect of climate change on aflatoxin b1 in cereals the european food safety authority has launched a call for proposals...
networks in the mouth, they are particularly effective for people who may suffer with malabsorption issues. as well as been more fast-acting, it is argued that sprays may be a more effective delivery format. we work hard to make your product concept become a reality. leading innovation in the development of...
networks in the mouth, they are particularly effective for people who may suffer with malabsorption issues. as well as been more fast-acting, it is argued that sprays may be a more effective delivery format. we work hard to make your product concept become a reality. leading innovation in the development of...