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New Frontiers in Sparkling Wine Production

Rosanna Tofalo

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A Closer Look at Homogenization

Gulcin Yildiz

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Beer : Tap into the Art and Science of Brewing

Charles Bamforth

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Wine Production and Quality

Keith Grainger

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Food : The Chemistry of its Components

Tom P Coultate

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Wine Production and Quality

Keith Grainger

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Fennema's Food Chemistry

Srinivasan Damodaran

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Food Microbiology

Martin R (Emeritus Professor Food Microbiology, University of S Adams

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HACCP : A Practical Approach

Sara Mortimore

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Edible Oil Processing

Wolf Hamm

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Microorganisms in Foods 6 : Microbial Ecology of Food Commodities

International Commission on Microbiological Specifications for Foods

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Food Process Engineering and Technology

Zeki Berk

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Confectionery Science and Technology

Richard W. Hartel

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Modern Gastronomy : A to Z

Ferran Adria

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Vanilla

Eric Odoux

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Modern Techniques for Food Authentication

Da-Wen Sun

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Handbook of Industrial Drying

Arun S. Mujumdar

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Meals to Come : A History of the Future of Food

Dr. Warren Belasco

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Food Chemistry

H.-D. Belitz

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Lehrbuch der Lebensmittelchemie

H.-D. Belitz

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Recent Advances in Stored Product Protection

Christos G. Athanassiou

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Intelligenter Separator : Optimale Veredelung von Lebensmitteln

Roman Dumitrescu

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Lebensmitteltechnologie : Biotechnologische, chemische, mechanische und thermische Verfahren der Lebensmittelverarbeitung

Rudolf Heiss

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The Science and Commerce of Whisky

Ian (Brollachan Ltd, UK) Buxton

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