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International Journal

molecular gastronomy, new materials, and nan-otechnology, in addition to concepts of market, and business economics (Saguy, Singh, Johnson, Fryer, & Sastry,2013) An interesting highlight, however, is that while the topic of new routes of training in food engi-neering is increasingly discussed in di erent in-



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France and Spain, and focus on the whole issue of online communicati-on because you can then measure the return more quickly and the issue of television, because communica-tions were made, especially in Fran-ce, just before nature programs, hi-king Programs that people watch when they want to choose a destina-tion The French market has also va-

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