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Search result number | Book jacket cover art | Item details and Actions | ||||||||||
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1. |
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Essentials of Food Science
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2. |
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Recent Developments in High Pressure Processing of Foods
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3. |
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Green Technologies in Food Production and Processing
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4. |
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Direct-Fed Microbials and Prebiotics for Animals Science and Mechanisms of Action
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5. |
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Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
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6. |
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Introduction to Food Process Engineering
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7. |
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Food Analysis Laboratory Manual
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8. |
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Ingredients in Meat Products Properties, Functionality and Applications
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9. |
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Solving Problems in Food Engineering
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10. |
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Rheology of Fluid and Semisolid Foods Principles and Applications
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