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In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.
In New Food's latest Food Safety stories find out how private food safety standards are impacting global agri-food supply chains and ways in which crisis management has evolved since Covid.
New Food's latest Food Safety In-depth Focus explores the concept of natural preservatives for meat and the use of hyperspectral imaging as an alternative to method for rapid analysis, plus so much more!
