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The document outlines the protocols and techniques for sampling and analyzing food products at the Specialized Institute in Agrifood Industries and Olive Cultures (ISIAO) for the training year 2022-2023. It emphasizes the importance of proper sampling methods, storage, and transport to ensure the reliability of food analysis results, while also detailing various sources of variability in nutrient composition. Additionally, it provides definitions, objectives, and methodologies related to food sampling and a

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ScribdTranslations

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EN