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Spoilage (Continued) chilled foods chilling injury description detecting endogenous enzymatic degradation enzymes and fish and shellfish high-pressure processing (HPP)

indicators lipid oxidation mechanisms microbiological degradation modified atmosphere packaging (MAP)

physical degradation predicting preventing sensory evaluation vegetables water activity as indicator wines Sponge-and-dough Sports drinks atomization coffee encapsulation by heat-recovery equipment multiple-stage drying pollution-control devices principles single-stage drying spray-bed dryer vegetables Spreadable butter Squalene, in olive oil

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