Magnetic Resonance in Food Science : The Multivariate Challenge
Maryam Haifeng Gao (University of Cambridge, UK) Amin
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Magnetic Resonance in Food Science : The Multivariate Challenge
Maryam Haifeng Gao (University of Cambridge, UK) Amin
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Pseudocereals and Less Common Cereals : Grain Properties and Utilization Potential
Peter S. Belton
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Chromatography and Capillary Electrophoresis in Food Analysis
Hilmer (Agricultural University, Denmark) Sorensen
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Magnetic Resonance in Food Science : A View to the Future
Prof. G A Webb
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Magnetic Resonance in Food Science : Latest Developments
Prof. Peter S (University of East Anglia, UK) Belton
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Extraction of Organic Analytes from Foods : A Manual of Methods
Ron Self
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Magnetic Resonance in Food Science : From Molecules to Man
I A Farhat
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Magnetic Resonance in Food Science : Challenges in a Changing World
Maria (Matis ohf. Food Research, Iceland) Guðjonsdottir
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Magnetic Resonance in Food Science : An Exciting Future
J-P (National Institute for Agricultural Research) Renou
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Magnetic Resonance in Food Science : An Exciting Future
J-P (National Institute for Agricultural Research) Renou
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Magnetic Resonance in Food Science : Food for Thought
John (Unilever, Netherlands) van Duynhoven
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Magnetic Resonance in Food Science : Food for Thought
John (Unilever, Netherlands) van Duynhoven
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Magnetic Resonance in Food Science : Challenges in a Changing World
Maria (Matis ohf. Food Research, Iceland) Gudjonsdottir
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Analyses for Hormonal Substances in Food Producing Animals
Peter S (University of East Anglia, UK) Belton
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Magnetic Resonance in Food Science : From Molecules to Man
I A Farhat
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Chromatography and Capillary Electrophoresis in Food Analysis
Hilmer (Agricultural University, Denmark) Sorensen
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Maillard Reaction
Sian E Fayle
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Extraction of Organic Analytes from Foods : A Manual of Methods
Ron Self
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Magnetic Resonance in Food Science : A View to the Future
Prof. G A Webb
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Magnetic Resonance in Food Science : Latest Developments
Prof. Peter S (University of East Anglia, UK) Belton
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Magnetic Resonance in Food Science : Defining Food by Magnetic Resonance
Francesco (University of Bologna, Italy) Capozzi
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Magnetic Resonance in Food Science : Defining Food by Magnetic Resonance
Francesco (University of Bologna, Italy) Capozzi
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