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12 Sorting
an extensive bibliography
best practice guidance
9 Processing and Additive Performance
Food Packaging and Food Alterations: The User-oriented Approach fluorocarbon 12 SortingDescription Author: Salvatore Parisi ISBN 9871847356062 Soft or Hard Cover Summary The so called HACCP (Hazard Analysis and Critical Control Points) acronym is well known in the food industry in relation to the management of microbiological, chemical and physical risks. With relation to HACCP risks, packaging materials should be studied and recognized as one of the key factors affecting food safety. HACCP studies seem to highlight the role of food
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