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Value adding with functional meals
S. Rodgers
University of Brighton
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peer-review
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Agriculture & Biology
biotechnology
23%
communication (human)
27%
customer service
38%
direct contact
27%
food service
100%
functional foods
25%
ingredients
20%
manufacturing
19%
marketing
23%
methodology
6%
microencapsulation
30%
nonthermal processing
38%
nutritive value
19%
operator regions
29%
product quality
23%
synthesis
13%