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Nutritionary hygiene. Diet --- Food adulteration and inspection. --- Food industry and trade --- Food --- Agrotechnology and Food Sciences. Food Sciences --- Safety measures. --- Toxicology. --- Food Quality and Safety --- Food Quality and Safety.

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Food contamination --- Food handling --- Food poisoning --- Aliments --- Hygiène alimentaire --- Intoxications alimentaires --- Contamination --- Food --- Agrotechnology and Food Sciences. Food Sciences --- Hygiene --- Food Quality and Safety --- Hygiene. --- Food Quality and Safety. --- Hygiène alimentaire

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641.1 --- 664.017 --- 664.017 Properties of preserved foods and foodstuffs. Food quality --- Properties of preserved foods and foodstuffs. Food quality --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- Foodstuffs from the point of view of properties. Nutritional value --- Voedingsmiddelen: samenstelling: tabellen --- Food --- Composition --- Voedingsmiddelentabellen

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658.56 --- 663 --- 664 --- Voedselveiligheid --- HACCP --- 628.4 --- kwaliteitsbewaking (audit) --- voedingsdienst --- voedingshygiëne (voedingsgewoonten) --- voedingsleer --- voedselvergiftiging --- Quality control. Control of tool issue, materials, products etc. --- Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry --- Production and preservation of solid foodstuffs --- (zie ook: voedingshygiëne) --- Agrotechnology and Food Sciences. Food Sciences --- Food Quality and Safety --- Food Quality and Safety. --- 664 Production and preservation of solid foodstuffs --- 663 Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry --- 658.56 Quality control. Control of tool issue, materials, products etc.

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General biochemistry --- Food science and technology --- Food Analysis. --- Food --- Aliments --- Analysis. --- Composition. --- Analyse --- Composition --- Food Analysis --- Analysis --- Produit alimentaire --- foods --- Technique analytique --- Analytical methods --- Composition chimique --- Chemical composition --- Valeur nutritive --- Nutritive value --- Technologie alimentaire --- Food technology --- Chimie --- Chemistry --- Glucide --- Carbohydrates --- Lipide --- Lipids --- Protéine --- proteins --- Vitamine --- Vitamins --- Minéraux --- minerals --- water --- Glace --- ice --- Propriété physicochimique --- chemicophysical properties --- État dispersé --- Dispersions --- -Food --- -chemie --- samenstelling van voedingsmiddelen --- voedingsleer --- voedselanalyse --- 664 --- additieven --- alcoholische dranken --- aminozuren --- cacao --- eieren --- enzymen --- fruit --- granen --- groenten --- koffie --- koolwaterstoffen --- lipiden --- melkproducten --- mineraalwater --- mineralen --- oliën --- peptiden --- proteïnen --- smaakstoffen --- specerijen --- suikers --- thee --- toxische stoffen --- vetten --- vis --- vitaminen --- vlees --- voeding --- voedingsmiddelenchemie --- voedingsmiddelentechnologie --- 612.39 --- Voedingsleer --- aminozuur --- koolhydraat --- lipide --- melk --- vitamine --- voedselchemie --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Analysis, Food --- Analyses, Food --- Food Analyses --- Food Quality --- analysis --- chemie --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Analysis of food --- Chemistry, Technical --- Sanitary chemistry --- Food - Analysis --- Food - Composition