Viscosity of Fruit Juices : Experimental & Modeling
I M Abdulagatov
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Developments in High-Pressure Food Processing
Carl J Schaschke
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Case Studies in Food Engineering : Learning from Experience
J. Peter Clark
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Crush : The Triumph of California Wine
John Briscoe
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Ingredients of Change : The History and Culture of Food in Modern Bulgaria
Mary C. Neuburger
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Critical Mapping for Sustainable Food Design : Food Security, Equity, and Justice
Audrey Grace
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Food Loss and Waste Policy : From Theory to Practice
Simone Busetti
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The Building Blocks of Life : A Nutrition Foundation for Healthcare Professionals
TC Callis
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The Shape of Wine : Its Packaging Evolution
Henry H. Work
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Food Policy and the Environmental Credit Crunch : From Soup to Nuts
Julie Hudson
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Food Systems Law : An Introduction for Non-Lawyers
Marne Coit
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Revival: Flexible Packaging Of Foods (1970)
Aaron Brody
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Taste, Politics, and Identities in Mexican Food
Steffan Igor (The Autonomous University of Yucatan, Mexico Ayora-Diaz
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Official Methods for Determination of trans Fat, Second Edition
Magdi M. Mossoba
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Food@home
Christine Dann
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Risk Regulation in Non-Animal Food Imports : The European Union Approach
Francesco Montanari
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Safety Protocols in the Food Industry and Emerging Concerns
Giovanni Gurnari
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Microbial Toxins and Related Contamination in the Food Industry
Gabriella Caruso
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Fruit and Vegetable Storage : Hypobaric, Hyperbaric and Controlled Atmosphere
Anthony Keith Thompson
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Foods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures
Arpan Bhagat
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Chemistry and Food Safety in the EU : The Rapid Alert System for Food and Feed (RASFF)
Salvatore Parisi
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Chemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone
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Material Culture of Breweries
Herman Wiley Ronnenberg
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Drying of Food Materials : Transport Phenomena
Kamil Kahveci
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