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Foods (Continued)

quality assurance sensory components soils sulfites in thermal processing. See Thermal processing toxicology transferring heat in utilization vegetarian diet water activity in Food safety Codex Alimentarius consumer education detergents dry-cured sausages filth and extraneous matter Finland fish and shellfish products foodborne disease. See Foodborne disease freezers gelatin high-pressure processing (HPP) irradiation low-acid and acidified foods microbiological contamination military food nonnutritive sweeteners pickling vegetables postharvest integrated pest management processed food risk communication risk management soy foods taste

U.S. food safety program Food Safety and Inspection Service (FSIS) Food Science & Technology Abstracts (FSTA)

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