Antimicrobials in Food
P. Michael (University of Tennessee, Knoxville, USA) Davidson
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Handbook of Nutrition and Diet
Babasaheb B. Desai
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Seafood Enzymes : Utilization and Influence on Postharvest Seafood Quality
Norman F. Haard
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Food Proteins and Their Applications
Srinivasan Damodaran
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Techniques for Analyzing Food Aroma
Ray (Belvidere, Illinois, USA) Marsili
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Computerized Control Systems in the Food Industry
Mittal
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Freezing Effects on Food Quality
Jeremiah
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Clostridium botulinum : Ecology and Control in Foods
Hauschild
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Seafood : Effects of Technology on Nutrition
George M. Pigott
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Trace Minerals in Foods
K. Smith
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Antimicrobials in Food
P. Michael (University of Tennessee, Knoxville, USA) Davidson
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Food Lipids : Chemistry, Nutrition, and Biotechnology
Casimir C. Akoh
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Analyzing Food for Nutrition Labeling and Hazardous Contaminants
Ike (Kansas State University, Manhattan, USA) Jeon
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Techniques for Analyzing Food Aroma
Ray (Belvidere, Illinois, USA) Marsili
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Analyzing Food for Nutrition Labeling and Hazardous Contaminants
Ike (Kansas State University, Manhattan, USA) Jeon
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Techniques for Analyzing Food Aroma
Ray (Belvidere, Illinois, USA) Marsili
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Physical Chemistry of Foods
Pieter (Wageningen Agricultural University, The Netherlands) Walstra
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International Food Safety Handbook : Science, International Regulation, and Control
Vanderheijden
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International Food Safety Handbook : Science, International Regulation, and Control
Vanderheijden
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