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The latest issue of Ingredienti Alimentari is now available
In this issue we publish a study of relationships between volatile compounds and sensory descriptors.
Sustainability certifications for the food industry as communication and marketing tools are discussed in occasion of the Qualyservices meeting; we publish what the experts explained about best practice, supply chain, communication, energy saving and environmental footprints.
As usual, news products and services, active ingredients, new technologies, applied research, and marketing contents. Finally, news from the world and upcoming events.

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