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Foods of Non-Animal Origin

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Cover of 'Foods of Non-Animal Origin'

Table of Contents

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    Book Overview
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    Chapter 1 Regulating Risks in Imports of Foods of Non-animal Origin: The U.S. Food Industry Perspective
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    Chapter 2 Clostridium Botulinum and C. perfringens in Vegetable Foods: Chemistry of Related Toxins
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    Chapter 3 Chemistry and Technology of Ready-to-Eat Vegetable Foods
Attention for Chapter 1: Regulating Risks in Imports of Foods of Non-animal Origin: The U.S. Food Industry Perspective
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