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that provide health benefits; and creating value-added food and nonfood products from low value agricultural resources. Scientists at FFR develop new processing, chemical, physical, and enzymatic technologies
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that provide health benefits; and creating value-added food and nonfood products from low value agricultural resources. Scientists at FFR develop new processing, chemical, physical, and enzymatic technologies
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, proximate analysis (crude lipid, crude fat, energy, ash, moisture), and astaxanthin analysis. Learn how to perform fatty acid, amino acid, and particle size analyses to assess ingredient quality and
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