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tashima-tarsh/food-scientist

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Reasons from a_w and GAB isotherms, Maillard/acrylamide kinetics, HLB emulsions, TPA/rheology, ISO sensory methods, and HACCP/FSMA preventive controls while treating aw–moisture conflation, HLB-only emulsion fixes, and Arrhenius misuse as first-class failure modes.