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1.
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Ingredients Take Expo Visitors by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1994
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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2.
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Expo Features Ingredients for Fat - and Calorie - Reduced Foods by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: September 1993
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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3.
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Continuing Trend:Reducing Fat and Calories by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1993
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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4.
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IFT's Continuing Education Program Committed to Ingredients/Additives by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: February 1993
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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5.
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New Ingredients - Where Are They? by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: April 1993
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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6.
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The Effect of Several Antifungal Antibiotics on the Growth of Common Food Spoilage Fungi by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: February 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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