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Suitability of traditional energy values for novel foods and food ingredients

Geoffrey Livesey, David H. Buss, Paul Coussement, David G. Edwards, John Howlett, Dávid Jónás, Juliane Kleiner, D Müller, Anke Sentko

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Key concepts: Ingredient, Labelling, Food labelling, Food products, Value (mathematics), Business, Food science, Active ingredient

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