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Value adding with functional meals
S. Rodgers
University of Brighton
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Keyphrases
Food Service
100%
Value-adding
100%
Product Quality
50%
Network Routing
50%
Manufacturing Service
50%
Food Service Industry
50%
Predictive Modeling
50%
Biotechnology
50%
Consumer Communication
50%
Functional Food
50%
Food Manufacturing
50%
Physiological Benefits
50%
Healthy Food
50%
Physiological Effects
50%
Marketing Trends
50%
Model Support
50%
Processing Modeling
50%
Microencapsulation
50%
Extract Purification
50%
Non-thermal Processing
50%
Legislative Requirements
50%
Food Science
Functional Food
100%