Green Tea : Health Benefits and Applications
Yukihiko (Mitsui Norin Co., Ltd., Tokyo, Japan) Hara
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Handbook of Microwave Technology for Food Application
Ashim K. (Cornell University, Ithaca, New York, USA) Datta
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Applied Dairy Microbiology
Elmer H. Marth
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Wine Microbiology : Science and Technology
Claudio Delfini
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Transport Properties of Foods
George D. Saravacos
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Vitamin E : Food Chemistry, Composition, and Analysis
Ronald R. (The University of Georgia, Athens, USA) Eitenmiller
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Handbook of Food Toxicology
S.S. Deshpande
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Food Plant Sanitation
Y. H. (Science Technology System, West Sacramento, California, US Hui
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Extraction Optimization in Food Engineering
Constantina Tzia
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Food Emulsions
Stig Friberg
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Food Biotechnology
Anthony Pometto
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Novel Food Processing Technologies
Gustavo V. Barbosa-Canovas
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Ingredient Interactions : Effects on Food Quality, Second Edition
Anilkumar G. Gaonkar
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Listeria, Listeriosis, and Food Safety
Elliot T. (Michigan State University, East Lansing, USA) Ryser
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Aspartame : Physiology and Biochemistry
Filer Stegink
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Sensory Evaluation of Food : Statistical Methods and Procedures
Michael (University of California, Davis, California, USA Fo O'Mahony
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Food Texture
Howard R. Moskowitz
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Trace Minerals in Foods
K. Smith
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Seafood : Effects of Technology on Nutrition
George M. Pigott
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Instrumental Methods for Quality Assurance in Foods
Fung
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Food Processing Operations and Scale-up
Kenneth J. Valentas
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Omega-3 Fatty Acids in Health and Disease
Lees
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Handbook of Cereal Science and Technology, Revised and Expanded
Karel Kulp
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Volatile Compounds in Foods and Beverages
Henk Maarse
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