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Quality Systems in the Food Industry

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Cover of 'Quality Systems in the Food Industry'

Table of Contents

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    Book Overview
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    Chapter 1 Chemical Additives for Foods. Impact of Food-Related Quality System Certifications on the Management of Working Flows
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    Chapter 2 The Intentional Adulteration in Foods and Quality Management Systems: Chemical Aspects
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    Chapter 3 Quality Audits in Food Companies and the Examination of Technical Data Sheets
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    Chapter 4 Allergen Risks and the Use of Certified Lubricants in the Modern Food Industry
Attention for Chapter 1: Chemical Additives for Foods. Impact of Food-Related Quality System Certifications on the Management of Working Flows
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