Raw Material Scarcity and Overproduction in the Food Industry
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Applications of Biotechnology in Traditional Fermented Foods
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Fat Content and Composition of Animal Products : Proceedings of a Symposium
Board on Agriculture and Renewable Resources
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Defense Manufacturing in 2010 and Beyond : Meeting the Changing Needs of National Defense
Committee on Defense Manufacturing in 2010 and Beyond
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High-Performance Structural Fibers for Advanced Polymer Matrix Composites
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Add to BasketFoods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures
Arpan Bhagat
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Salvatore Parisi
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Add to BasketChemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone
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Add to BasketThe Chemistry of Frozen Vegetables
Izabela Steinka
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Add to BasketChemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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Add to BasketChemistry of Maillard Reactions in Processed Foods
Salvatore Parisi
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