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Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices by Mark B. Springett (Hardcover, 2000)

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ISBN-13: 9780834217690, 978-0834217690. The properties of incoming raw ingredients have a great impact on the processing, storage, and resulting quality of all food products, yet the effects of agronomic practices on product quality and safety are often not well understood, as illustrated by the BSE outbreak in cattle and other public health crises.