Basic knowledge of food components, including water, carbohydrates, proteins, fats, vitamins and minerals, science related to changes in food components, microorganisms related to food, including food processing processes to produce products with higher quality and greater safety, design, develop, test, evaluate and deliver complete products
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คุกกี้เก็บสถิติ
คุกกี้ที่ใช้เก็บสถิติการเข้าใช้บริการเว็บไซต์The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
