Introduction to Food Engineering
R. Paul (professor of food engineering at the University of Cal Singh
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Add to BasketAquatic Resources Potential to Foster Food Security in Developing Countries
Margarida Saavedra
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Introduction to Food Engineering
R. Paul (professor of food engineering at the University of Cal Singh
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Daniele de Almeida Paula
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Organic and Biogenic Nano-Agri-Inputs in Sustainable Crop Production: A Path to Food Safety and Security
Vishnu D Rajput
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Food Byproducts: Valorization Through Nutraceutical Production
Sandra T Martin-del-Campo
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Dairy Science and Technology
P. Walstra
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Add to BasketPhysical Chemistry of Foods
Pieter Walstra
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Add to BasketWine Science : Principles and Applications
Ronald S., PhD (Brock University, Cool Climate Oenology and V Jackson
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Add to BasketFatty Acids in Foods and their Health Implications
Ching Kuang (University of Kentucky, Lexington, USA) Chow
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Add to BasketKinetic Modeling of Reactions In Foods
Martinus A.J.S. (Wageningen University, The Netherlands) van Boekel
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Add to BasketVitamins In Foods : Analysis, Bioavailability, and Stability
George F.M. Ball
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Add to BasketHandbook of Brewing
Graham G. Stewart
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Add to BasketAntimicrobials in Food
P. Michael (University of Tennessee, Knoxville, USA) Davidson
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Add to BasketSeafood Enzymes : Utilization and Influence on Postharvest Seafood Quality
Norman F. Haard
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Add to BasketTechniques for Analyzing Food Aroma
Ray (Belvidere, Illinois, USA) Marsili
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Add to BasketComputerized Control Systems in the Food Industry
Mittal
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Add to BasketFreezing Effects on Food Quality
Jeremiah
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Add to BasketClostridium botulinum : Ecology and Control in Foods
Hauschild
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Add to BasketSeafood : Effects of Technology on Nutrition
George M. Pigott
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Add to BasketTrace Minerals in Foods
K. Smith
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Add to BasketAntimicrobials in Food
P. Michael (University of Tennessee, Knoxville, USA) Davidson
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