control systems cxc - code of practice for the prevention and reduction of arsenic contamination in rice cxc - code of practice for the prevention and reduction of mycotoxins in spices cxs standard for fish oils cxs r- regional standard for unrefined shea butter cxs r- regional standard for laver products...
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rice and wheat brans and enrichment of foods gitam university, visakhapatnam andhra pradesh completed - development of a three dimensional culture system to produce meat from chicken satellite cells gitam university, visakhapatnam andhra pradesh completed - quality assessment of traditionally processed...
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we do our business we will become a global, values-based, r&d-driven, biopharmaceutical leader learn more research & development ecosystem for health innovation our pipeline clinical trials investigator initiated research areas of focus oncology rare diseases neuroscience gastroenterology plasma-derived...
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protein content, to enhance moisture retention, and are used as an emulsifier. flavor is affected,[citation needed] but whether it is an enhancement is subjective. soy protein is a protein that is isolated from soybean. it is made from dehulled, defatted soybean meal. dehulled and defatted soybeans...