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Continuous Production of Margarine_Votator System

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Manual of Methods of Analysis of Foods_OILS and FATS_India

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Effect of milk protein products on the stability of a low-fat spread_1998.pdf

Effect of NaCl on Functional Properties of Legume Flours.pdf

Development of non dairy whipping cream.pdf

Details of Manufacturing Butter.pdf

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Lipidos Estructurados Obtenidos Por Interesterificación

Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues

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Tetra Pak Dairy Processing Handbook

Blending of Butter Oil With PORBD

Cake Making Methods.pdf

Cake Faults_Identifying and Remedying the Problem_Feb 2018 (1).pdf

07-R-7_Global_Dairy_Blends_Update.pdf

Effect of Lipid Source on the Physical and Sensory Quality of Bakng Products

301-301-1-PB.pdf

07-R-7 Global Dairy Blends Update

Formulation of Trans Free and Low Saturated Margarine

FSSC 22000_WP_Update_May 2012_EN_web.pdf

Resumen-22000.pdf

PRINCIPIOS GENERALES DE HIGIENE DE LOS ALIMENTOS_ CAC.RCP 1-1969. .pdf

Manual Inspeccion Alimentos por Riesgo_FAO 2008.pdf

DairyProcessingHACCP.pdf

PRINCIPIOS GENERALES DE HIGIENE DE LOS ALIMENTOS_ CAC.RCP 1-1969. .pdf

Auditoria de BPA_BPM y HACCP_Fas4.pdf

IRCA-Guía-para-la-revisión-y-cierre-de-no-conformidades.pdf

Guia Aplicacion Norma UNE EN ISO 22000_HACCP_2006.pdf

GS Pasteurization and Remelting of Low Fat Products 07 12 GB Tcm11-8680 (1)

Sistemas Gestion Sector Alimentario_ICONTEC.pdf

Acción de Las Procianidinas de Los Alimentos Sobre La Producción Pancreática de Insulina_PROYECTO

Curriculo Formulacion protectos

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