Table of Contents

CommentaryP:12

Systematics, Characteristics, and Applications of Acetic Acid Bacteria in Food Industry
Bill Smith*

DOI: 10.37532/pulafsj.22.6(2).012

• Abstract
• Full-Text
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PerspectiveP:13-14

Acrylamide (AA) is a food contaminant that can be discovered in a wide range of widely consumed foods
Bill Smith*

DOI: 10.37532/pulafsj.22.6(2).013-14

• Abstract
• Full-Text
• PDF

CommentaryP:15-16

Food-Related Reactions can Result in a Wide Variety of Indications and symptoms in Any Physiological System
Bill Smith*

DOI: 10.37532/pulafsj.22.6(2).015-16

• Abstract
• Full-Text
• PDF

CommentaryP:17-18

Food biotechnology is utilised in the production of food, as well as food components and additives
Bill Smith*

DOI: 10.37532/pulafsj.22.6(2).17- 18

• Abstract
• Full-Text
• PDF

PerspectiveP:19-20

Biotechnology-enhanced genetically modified foods
Bill Smith*

DOI: 10.37532/pulafsj.22.6(2).19-20

• Abstract
• Full-Text
• PDF