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The latest issue of Industrie Alimentari is now available
In this issue we publish a study for the characterization of the Apulian Treccia (braid-shaped mozzarella cheese) produced using a natural whey starter.
We publish the report of Save in Milan and the main results highlighted during the international conference on sustainability in food chain of Expo 2015.
We review machines, packaging, new products, hygiene solutions, and the latest in analysis and control, nutrition, applied research, sustainability, and markets.
Lastly new laws and news from the world.

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