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005. Determination of Veterinary Residues in Food (1997).pdf
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13.0 MB
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006. Food Contaminants - Sources and Surveillance (2004).pdf
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13.3 MB
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007. Nitrates and Nitrites in Food and Water (1996).pdf
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16.2 MB
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008. Pesticide Chemistry and Bioscience - The Food-Environment Challenge (1999).pdf
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29.2 MB
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009. Pesticides - Developments, Impacts, and Controls (1995).pdf
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10.2 MB
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010. Dietary Fibre - Chemical and Biological Aspects (2005).pdf
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17.7 MB
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011. Vitamins and Minerals in Health and Nutrition (1990).pdf
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13.1 MB
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014. Food and Cancer Prevention - Chemical and Biological Aspects (2005).pdf
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24.8 MB
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015. Food Colloids - Proteins, Lipids and Polysaccharides (2004).pdf
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28.3 MB
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016. Food Emulsions and Foams (2005).pdf
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21.9 MB
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017. Maillard Reactions in Chemistry, Food and Health (2005).pdf
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28.6 MB
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018. The Maillard Reaction in Foods and Medicine (2005).pdf
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29.9 MB
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019. Encapsulation and Controlled Release (2005).pdf
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11.0 MB
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020. Flavours and Fragrances (2005).pdf
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11.0 MB
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021. Feta and Related Cheeses (1996).pdf
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16.1 MB
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022. Biochemistry of Milk Products (2005).pdf
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20.8 MB
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023. Physical Properties of Foods and Food Processing Systems (1996).pdf
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21.9 MB
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024. Food Irradiation - A Reference Guide (1998).pdf
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30.9 MB
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025. Technology of Cereals - An Introduction for Students of Food Science and Agriculture 4th ed (1994).pdf
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28.6 MB
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026. Biosensors for Food Analysis (1998).pdf
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11.9 MB
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027. Separation Processes in the Food and Biotechnology Industries (1996).pdf
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21.2 MB
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028. Handbook of Indices of Food Quality and Authenticity (1997).pdf
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33.7 MB
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029. Principles and Practice for the Safe Processing of Foods (1998).pdf
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33.7 MB
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030. Biscuit, Cookie and Cracker Manufacturing Manuals 1 - Ingredients (1998).pdf
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4.0 MB
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031. Biscuit, Cookie and Cracker Manufacturing Manuals 2 - Biscuit Doughs (1998).pdf
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4.8 MB
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032. Biscuit, Cookie and Cracker Manufacturing Manuals 3 - Biscuit Dough Piece Forming (1998).pdf
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7.4 MB
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033. Biscuit, Cookie and Cracker Manufacturing Manuals 4 - Baking and Cooling of Biscuits (1998).pdf
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7.8 MB
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034. Biscuit, Cookie and Cracker Manufacturing Manuals 5 - Secondary Processing in Biscuit Manufacturing (1998).pdf
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7.1 MB
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035. Biscuit, Cookie and Cracker Manufacturing Manuals 6 - Biscuit Packaging and Storage (1998).pdf
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7.8 MB
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036. Practical Dehydration 2nd ed (1998).pdf
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20.1 MB
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037. Lawrie’s Meat Science 6th ed (1998).pdf
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31.5 MB
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038. Yoghurt Science and Technology 2nd ed (1999).pdf
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4.3 MB
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039. New Ingredients in Food Processing - Biochemistry and Agriculture (1999).pdf
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2.3 MB
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040. Benders' Dictionary of Nutrition and Food Technology 7th ed (1999).pdf
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1.8 MB
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041. Technology of Biscuits, Crackers and Cookies 3rd ed (2000).pdf
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4.0 MB
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042. Food Processing Technology - Principles and Practice 2nd ed (2000).pdf
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5.4 MB
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043. Managing Frozen Foods (2000).pdf
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6.6 MB
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044. Handbook of Hydrocolloids (2000).pdf
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5.1 MB
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046. Cereal Biotechnology (2000).pdf
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2.5 MB
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047. Food Intolerance and the Food Industry (2000).pdf
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1.0 MB
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048. The Stability and Shelf-life of Food (2000).pdf
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4.2 MB
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049. Functional Foods - Concept to Product (2000).pdf
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2.0 MB
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050. Chilled Foods - A Comprehensive Guide 2nd ed (2000).pdf
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3.0 MB
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051. HACCP in the Meat Industry (2000).pdf
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1.8 MB
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052. Biscuit, Cracker, and Cookie Recipes for the Food Industry (2001).pdf
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782.1 KB
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053. Cereals Processing Technology (2001).pdf
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1.7 MB
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054. Baking Problems Solved (2001).pdf
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2.0 MB
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055. Thermal Technologies in Food Processing (2001).pdf
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2.9 MB
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056. Frying - Improving Quality (2001).pdf
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2.8 MB
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057. Food Chemical Safety Vol. 1 - Contaminants (2001).pdf
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2.0 MB
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058. Making the Most of HACCP - Learning from Others' Experience (2001).pdf
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3.2 MB
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059. Food Process Modeling (2001).pdf
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5.7 MB
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060. EU Food Law - A Practical Guide (2001).pdf
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1.2 MB
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061. Extrusion Cooking - Technologies and Applications (2001).pdf
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12.6 MB
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062. Auditing in the Food Industry - From Safety and Quality to Environmental and Other Audits (2001).pdf
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1.3 MB
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063. Handbook of Herbs and Spices Vol. 1 (2001).pdf
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2.7 MB
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064. Food Product Development - Maximising Success (2001).pdf
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7.4 MB
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065. Instrumentation and Sensors for the Food Industry 2nd ed (2001).pdf
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10.7 MB
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066. Food Chemical Safety Vol. 2 - Additives (2002).pdf
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3.6 MB
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067. Fruit and Vegetable Biotechnology (2002).pdf
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2.1 MB
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068. Foodborne Pathogens - Hazards, Risk Analysis and Control (2002).pdf
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2.6 MB
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069. Meat Refrigeration (2002).pdf
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2.0 MB
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070. Lockhart and Wiseman’s Crop Husbandry Including Grassland 8th ed (2002).pdf
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3.9 MB
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071. Safety and Quality Issues in Fish Processing (2002).pdf
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3.8 MB
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072. Minimal Processing Technologies in the Food Industries (2002).pdf
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2.2 MB
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073. Fruit and Vegetable Processing - Improving Quality (2002).pdf
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2.0 MB
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074. The Nutrition Handbook for Food Processors (2002).pdf
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2.1 MB
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075. Colour in Food - Improving Quality (2002).pdf
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8.8 MB
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076. Meat Processing - Improving Quality (2002).pdf
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3.5 MB
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077. Microbiological Risk Assessment in Food Processing (2002).pdf
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3.2 MB
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078. Performance Functional Foods (2003).pdf
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1.1 MB
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079. Functional Dairy Products Vol. 1 (2003).pdf
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4.1 MB
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080. Taints and Off-Flavours in Foods (2003).pdf
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1.2 MB
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081. Yeasts in Food - Beneficial and Detrimental Aspects (2003).pdf
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28.0 MB
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082. Phytochemical Functional Foods (2003).pdf
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2.1 MB
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083. Novel Food Packaging Techniques (2003).pdf
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4.4 MB
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084. Detecting Pathogens in Food (2003).pdf
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4.9 MB
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085. Natural Antimicrobials for the Minimal Processing of Foods (2003).pdf
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1.4 MB
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086. Texture in Food Vol. 1 - Semi-Solid Foods (2003).pdf
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5.6 MB
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087. Dairy Processing - Improving Quality (2003).pdf
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4.7 MB
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088. Hygiene in Food Processing - Principles and Practice (2003).pdf
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6.4 MB
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089. Rapid and On-Line Instrumentation for Food Quality Assurance (2003).pdf
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5.8 MB
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090. Sausage Manufacture - Principles and Practice (2003).pdf
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967.2 KB
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091. Environmentally Friendly Food Processing (2003).pdf
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3.3 MB
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092. Bread Making - Improving Quality (2003).pdf
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5.9 MB
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093. Food Preservation Techniques (2003).pdf
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2.9 MB
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094. Food Authenticity and Traceability (2003).pdf
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5.8 MB
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095. Analytical Methods for Food Additives (2004).pdf
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813.4 KB
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096. Handbook of Herbs and Spices Vol. 2 (2004).pdf
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2.9 MB
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097. Texture in Food Vol. 2 - Solid Foods (2004).pdf
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3.6 MB
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098. Proteins in Food Processing (2004).pdf
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8.3 MB
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099. Detecting Foreign Bodies in Food ( 2004).pdf
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5.7 MB
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100. Understanding and Measuring the Shelf-Life of Food (2004).pdf
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3.1 MB
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101. Poultry Meat Processing and Quality (2004).pdf
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5.2 MB
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102. Functional Foods, Ageing and Degenerative Disease (2004).pdf
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5.0 MB
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103. Mycotoxins in Food - Detection and Control (2004).pdf
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2.5 MB
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104. Improving the Thermal Processing of Foods (2004).pdf
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6.2 MB
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105. Pesticide, Veterinary and Other Residues in Food (2004).pdf
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7.8 MB
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106. Starch in Food - Structure, Function and Applications (2004).pdf
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7.1 MB
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107. Functional Foods, Cardiovascular Disease and Diabetes (2004).pdf
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3.4 MB
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108. Brewing - Science and Practice (2004).pdf
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8.1 MB
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109. Using Cereal Science and Technology for the Benefit of Consumers (2005).pdf
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17.7 MB
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110. Improving the Safety of Fresh Meat (2005).pdf
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7.8 MB
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111. Understanding Pathogen Behaviour - Virulence, Stress Response and Resistance (2005).pdf
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7.2 MB
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112. The Microwave Processing of Foods (2005).pdf
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3.7 MB
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113. Food Safety Control in the Poultry Industry (2005).pdf
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5.6 MB
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114. Improving the Safety of Fresh Fruit and Vegetables (2005).pdf
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3.9 MB
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115. Food, Diet and Obesity (2005).pdf
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3.0 MB
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116. Handbook of Hygiene Control in the Food Industry (2005).pdf
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6.8 MB
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117. Detecting Allergens in Food (2006).pdf
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4.3 MB
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118. Improving the Fat Content of Foods (2006).pdf
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3.6 MB
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119. Improving Traceability in Food Processing and Distribution (2006).pdf
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4.3 MB
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120. Flavour in Food (2006).pdf
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6.9 MB
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121. The Chorleywood Bread Process (2006).pdf
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1.8 MB
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122. Food Spoilage Microorganisms (2006).pdf
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9.1 MB
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123. Emerging Foodborne Pathogens (2006).pdf
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5.0 MB
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124. Benders' Dictionary of Nutrition and Food Technology 8th ed (2006).pdf
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2.1 MB
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125. Optimising Sweet Taste in Foods (2006).pdf
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2.9 MB
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126. Brewing - New Technologies (2006).pdf
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3.0 MB
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127. Handbook of Herbs and Spices Vol. 3 (2006).pdf
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6.4 MB
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128. Lawrie’s Meat Science 7th ed (2006).pdf
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5.2 MB
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129. Modifying Lipids for Use in Food (2006).pdf
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7.1 MB
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130. Meat Products Handbook - Practical Science and Technology (2006).pdf
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3.8 MB
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131. Food Consumption and Disease Risk - Consumer–Pathogen Interactions (2006).pdf
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3.8 MB
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132. Acrylamide and Other Hazardous Compounds in Heat-Treated Foods (2006).pdf
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3.7 MB
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133. Managing Allergens in Food (2007).pdf
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2.3 MB
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134. Microbiological Analysis of Red Meat, Poultry and Eggs (2007).pdf
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1.8 MB
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135. Maximising the Value of Marine By-products (2007).pdf
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4.3 MB
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136. Chemical Migration and Food Contact Materials (2007).pdf
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2.5 MB
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137. Understanding Consumers of Food Products (2007).pdf
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3.4 MB
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138. Reducing Salt in Foods - Practical Strategies (2007).pdf
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2.7 MB
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139. Modelling Microorganisms in Food (2007).pdf
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1.8 MB
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140. Tamime and Robinson's Yoghurt Science and Technology 3rd ed (2007).pdf
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6.6 MB
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141. Handbook of Waste Management and Co-product Recovery in Food Processing Vol. 1 (2007).pdf
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5.6 MB
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142. Improving the Flavour of Cheese (2007).pdf
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4.0 MB
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143. Novel Food Ingredients for Weight Control (2007).pdf
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2.3 MB
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144. Consumer led Food Product Development (2007).pdf
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4.2 MB
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145. Functional Dairy Products Vol. 2 (2007).pdf
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7.3 MB
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146. Modifying Flavour in Food (2007).pdf
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4.2 MB
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147. Cheese Problems Solved (2007).pdf
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2.6 MB
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148. Handbook of Organic Food Safety and Quality (2007).pdf
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3.8 MB
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149. Understanding and Controlling the Microstructure of Complex Foods (2007).pdf
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6.6 MB
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150. Novel Enzyme Technology for Food Applications (2007).pdf
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2.3 MB
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151. Food Preservation by Pulsed Electric Fields - From Research to Application (2007).pdf
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6.8 MB
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152. Technology of Functional Cereal Products (2008).pdf
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13.4 MB
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153. Case Studies in Food Product Development (2008).pdf
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24.3 MB
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154. Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals (2008).pdf
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4.7 MB
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155. Fruit and Vegetable Flavour - Recent Advances and Future Prospects (2008).pdf
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3.3 MB
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156. Food Fortification and Supplementation (2008).pdf
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3.7 MB
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157. Improving the Health-promoting Properties of Fruit and Vegetable Products (2008).pdf
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4.5 MB
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158. Improving Seafood Products for the Consumer (2008).pdf
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7.6 MB
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159. In-Pack Processed Foods - Improving Quality (2008).pdf
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9.2 MB
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160. Handbook of Water and Energy Management in Food Processing (2008).pdf
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10.0 MB
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161. Environmentally Compatible Food Packaging (2008).pdf
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19.4 MB
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162. Improving Farmed Fish Quality and Safety (2008).pdf
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5.6 MB
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163. Carbohydrate-active Enzymes (2008).pdf
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33.2 MB
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164. Chilled Foods - A Comprehensive Guide 3rd ed (2008).pdf
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4.2 MB
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165. Food for the Ageing Population (2009).pdf
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16.7 MB
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166. Improving the Sensory and Nutritional Quality of Fresh Meat - New Technologies (2009).pdf
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4.0 MB
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167. Shellfish Safety and Quality (2009).pdf
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6.4 MB
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168. Functional and Speciality Beverage Technology (2009).pdf
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6.1 MB
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169. Functional Foods - Principles and Technology (2009).pdf
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6.3 MB
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170. Endocrine Disrupting Chemicals in Food (2009).pdf
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5.2 MB
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171. Meals in Science and Practice - Interdisciplinary Research and Business Applications (2009).pdf
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8.3 MB
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172. Food Constituents and Oral Health - Current Status and Future Prospects (2009).pdf
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4.7 MB
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173. Handbook of Hydrocolloids 2nd ed (2009).pdf
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9.5 MB
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174. Food Processing Technology - Principles and Practice 3rd ed (2009).pdf
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33.1 MB
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175. Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (2009).pdf
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9.1 MB
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176. Foodborne Pathogens - Hazards, Risk Analysis and Control (2009).pdf
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16.1 MB
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177. Designing Functional Foods (2009).pdf
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8.2 MB
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178. New Technologies in Aquaculture (2009).pdf
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10.7 MB
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179. More Baking Problems Solved (2009).pdf
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2.8 MB
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180. Soft Drink and Fruit Juice Problems Solved (2009).pdf
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1.9 MB
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181. Biofilms in the Food and Beverage Industries (2009).pdf
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12.3 MB
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182. Dairy-Derived Ingredients - Food and Nutraceutical Uses (2009).pdf
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7.6 MB
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183. Handbook of Waste Management and Co-Product Recovery in Food Processing Vol. 2 (2009).pdf
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4.1 MB
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184. Innovations in Food Labelling (2010).pdf
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1.3 MB
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185. Delivering Performance in Food Supply Chains (2010).pdf
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5.1 MB
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186. Chemical Deterioration and Physical Instability of Food and Beverages (2010).pdf
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10.2 MB
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187. Managing Wine Quality Vol. 1 - Viticulture and Wine Quality (2010).pdf
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7.7 MB
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188. Improving the Safety and Quality of Milk Vol. 1 - Milk Production and Processing (2010).pdf
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4.7 MB
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189. Improving the Safety and Quality of Milk Vol. 2 - Improving Quality in Milk Products (2010).pdf
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4.6 MB
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190. Cereal Grains - Assessing and Managing Quality (2010).pdf
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17.0 MB
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191. Sensory Analysis for Food and Beverage Quality Control (2010).pdf
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3.7 MB
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192. Managing Wine Quality Vol. 2 - Oenology and Wine Quality (2010).pdf
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9.3 MB
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193. Winemaking Problems Solved (2010).pdf
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3.3 MB
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194. Environmental Assessment and Management in the Food Industry (2010).pdf
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15.1 MB
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195. Consumer Driven Innovation in Food and Personal Care Products (2010).pdf
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7.6 MB
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196. Tracing Pathogens in The Food Chain (2011).pdf
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63.9 MB
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197. Case Studies in Novel Food Processing Technologies (2010).pdf
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6.7 MB
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198. Freeze-drying of Pharmaceutical and Food Products (2010).pdf
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14.0 MB
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199. Oxidation in Foods and Beverages and Antioxidant Applications Vol. 1 (2010).pdf
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4.3 MB
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200. Oxidation in Foods and Beverages and Antioxidant Applications Vol. 2 (2010).pdf
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3.8 MB
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2001.04.12. Antioxidants in Food - Practical Application (2001).pdf
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2.8 MB
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201. Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation (2011).pdf
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10.4 MB
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2016.06.16. Handbook of Hygiene Control in the Food Industry 2nd ed (2016).pdf
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79.0 MB
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2016.08.24. Advances in Food Authenticity Testing (2016).pdf
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12.6 MB
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2016.09.13. A Handbook for Sensory and Consumer-Driven New Product Development (2017).pdf
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10.3 MB
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2016.09.23. Advances in Food Rheology and Its Applications (2017).pdf
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38.4 MB
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2016.10.26. Food Protection and Security (2017).pdf
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43.0 MB
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2016.11.28. Non-Equilibrium States and Glass Transitions in Food (2017).pdf
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71.4 MB
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202. Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries (2010).pdf
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28.5 MB
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203. Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed (2011).pdf
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5.8 MB
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204. Developing Children's Food Products (2011).pdf
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3.3 MB
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205. Functional Foods - Concept to Product 2nd ed (2011).pdf
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18.2 MB
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206. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 1 - Fundamental Issues (2011).pdf
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85.6 MB
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207. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 2 - Acai to Citrus (2011).pdf
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39.2 MB
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208. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 3 - Cocona to Mango (2011).pdf
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20.9 MB
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209. Postharvest Biology and Technology of Tropical and Subtropical Fruits Vol. 4 - Mangosteen to White Sapote (2011).pdf
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17.8 MB
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210. Food and Beverage Stability and Shelf Life (2011).pdf
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8.3 MB
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211. Processed Meats - Improving Safety, Nutrition and Quality (2011).pdf
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8.2 MB
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212. Food Chain Integrity (2011).pdf
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2.6 MB
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213. Improving the Safety and Quality of Eggs and Egg Products Vol. 1 - Egg Chemistry, Production and Consumption (2011).pdf
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20.6 MB
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214. Improving the Safety and Quality of Eggs and Egg Products Vol. 2 - Egg Safety and Nutritional Quality (2011).pdf
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14.6 MB
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215. Animal Feed Contamination - Effects on Livestock and Food Safety (2012).pdf
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5.8 MB
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216. Hygienic Design of Food Factories (2011).pdf
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65.4 MB
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217. Manley’s Technology of Biscuits, Crackers and Cookies 4th ed (2011).pdf
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11.5 MB
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218. Nanotechnology in the Food, Beverage and Nutraceutical Industries (2012).pdf
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25.9 MB
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219. Rice Quality - A Guide to Rice Properties and Analysis (2011).pdf
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18.8 MB
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220. Advances in Meat, Poultry and Seafood Packaging (2012).pdf
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42.6 MB
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221. Reducing Saturated Fats in Foods (2011).pdf
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8.5 MB
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222. Handbook of Food Proteins (2011).pdf
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13.0 MB
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223. Lifetime Nutritional Influences on Cognition, Behaviour and Psychiatric Illness (2011).pdf
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4.2 MB
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224. Food Machinery - For the Production of Cereal Foods, Snack Foods and Confectionery (1992).pdf
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17.7 MB
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225. Alcoholic Beverages - Sensory Evaluation and Consumer Research (2012).pdf
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13.7 MB
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226. Extrusion Problems Solved - Food, Pet Food and Feed (2012).pdf
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27.1 MB
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227. Handbook of Herbs and Spices 2nd ed Vol. 1 (2012).pdf
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6.8 MB
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228. Handbook of Herbs and Spices 2nd ed Vol. 2 (2012).pdf
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5.8 MB
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229. Breadmaking - Improving Quality 2nd ed (2012).pdf
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16.4 MB
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230. Emerging Food Packaging Technologies - Principles and Practice (2012).pdf
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8.0 MB
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231. Infectious Disease in Aquaculture - Prevention and Control (2012).pdf
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4.4 MB
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232. Diet, Immunity and Inflammation (2013).pdf
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8.8 MB
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233. Natural Food Additives, Ingredients and Flavourings (2012).pdf
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21.6 MB
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234. Microbial Decontamination in the Food Industry (2012).pdf
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12.3 MB
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235. Chemical Contaminants and Residues in Food (2012).pdf
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9.6 MB
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236. Robotics and Automation in the Food Industry - Current and Future Technologies (2013).pdf
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43.6 MB
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237. Fibre-Rich and Wholegrain Foods - Improving Quality (2013).pdf
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10.2 MB
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238. Computer Vision Technology in the Food and Beverage Industries (2012).pdf
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40.1 MB
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239. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals (2012).pdf
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8.6 MB
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240. Case Studies in Food Safety and Authenticity - Lessons from Real-Life Situations (2012).pdf
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13.2 MB
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241. Heat Treatment for Insect Control - Developments and Applications (2015).pdf
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17.0 MB
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242. Advances in Aquaculture Hatchery Technology (2013).pdf
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13.1 MB
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243. Open Innovation in the Food and Beverage Industry (2013).pdf
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3.3 MB
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244. Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG) (2013).pdf
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10.6 MB
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245. New Analytical Approaches for Verifying the Origin of Food (2013).pdf
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8.5 MB
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246. Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (2013).pdf
|
10.8 MB
|
|
247. Persistent Organic Pollutants and Toxic Metals in Foods (2013).pdf
|
7.4 MB
|
|
248. Cereal Grains for the Food and Beverage Industries (2013).pdf
|
36.0 MB
|
|
249. Viruses in Food and Water - Risks, Surveillance and Control (2013).pdf
|
9.6 MB
|
|
250. Improving the Safety and Quality of Nuts (2013).pdf
|
10.8 MB
|
|
251. Metabolomics in Food and Nutrition (2013).pdf
|
5.9 MB
|
|
252. Food Enrichment with Omega-3 Fatty Acids (2013).pdf
|
3.9 MB
|
|
253. Instrumental Assessment of Food Sensory Quality - A Practical Guide (2013).pdf
|
16.8 MB
|
|
254. Food Microstructures - Microscopy, Measurement and Modelling (2013).pdf
|
35.5 MB
|
|
255. Handbook of Food Powders Processes and Properties (2013).pdf
|
29.4 MB
|
|
256. Functional Ingredients from Algae for Foods and Nutraceuticals (2013).pdf
|
11.1 MB
|
|
257. Satiation, Satiety and the Control of Food Intake - Theory and Practice (2013).pdf
|
6.2 MB
|
|
258. Hygiene in Food Processing - Principles and Practice 2nd ed (2014).pdf
|
15.0 MB
|
|
259. Advances in Microbial Food Safety Vol. 1 (2013).pdf
|
10.4 MB
|
|
260. Global Safety of Fresh Produce (2014).pdf
|
14.2 MB
|
|
261. Human Milk Biochemistry and Infant Formula Manufacturing Technology (2014).pdf
|
2.0 MB
|
|
262. High Throughput Screening for Food Safety Assessment (2015).pdf
|
6.0 MB
|
|
263. Foods, Nutrients and Food Ingredients with Authorised EU Health Claims Vol. 1 (2014).pdf
|
3.3 MB
|
|
264. Handbook of Food Allergen Detection and Control (2015).pdf
|
17.8 MB
|
|
265. Advances in Fermented Foods and Beverages (2015).pdf
|
15.5 MB
|
|
266. Metabolomics as a Tool in Nutrition Research (2015).pdf
|
9.9 MB
|
|
267. Dietary Supplements - Safety, Efficacy and Quality (2015).pdf
|
4.4 MB
|
|
268. Grapevine Breeding Programs for the Wine Industry (2015).pdf
|
21.7 MB
|
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269. Handbook of Natural Antimicrobials for Food Safety and Quality (2015).pdf
|
6.9 MB
|
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270. Managing and Preventing Obesity - Behavioural Factors and Dietary Interventions (2015).pdf
|
8.1 MB
|
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271. Electron Beam Pasteurization and Complementary Food Processing Technologies (2015).pdf
|
6.5 MB
|
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272. Advances in Food and Beverage Labelling - Information and Regulations (2015).pdf
|
9.4 MB
|
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273. Flavour Development, Analysis and Perception in Food and Beverages (2015).pdf
|
11.1 MB
|
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274. Rapid Sensory Profiling Techniques (2015).pdf
|
17.6 MB
|
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275. Advances in Microbial Food Safety Vol. 2 (2015).pdf
|
4.7 MB
|
|
276. Handbook of Antioxidants for Food Preservation (2015).pdf
|
7.5 MB
|
|
277. Lockhart and Wiseman’s Crop Husbandry Including Grassland 9th ed (2014).pdf
|
37.1 MB
|
|
278. Global Legislation for Food Contact Materials (2015).pdf
|
2.8 MB
|
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279. Colour Additives for Foods and Beverages (2015).pdf
|
5.0 MB
|
|
280. A Complete Course in Canning and Related Processes 14th ed Vol. 1 (2015).pdf
|
7.5 MB
|
|
281. A Complete Course in Canning and Related Processes 14th ed Vol. 2 (2015).pdf
|
10.2 MB
|
|
282. A Complete Course in Canning and Related Processes 14th ed Vol. 3 (2016).pdf
|
18.6 MB
|
|
283. Modifying Food Texture Vol. 1 - Novel Ingredients and Processing Techniques (2015).pdf
|
11.1 MB
|
|
284. Modifying Food Texture Vol. 2 - Sensory Analysis, Consumer Requirements and Preferences (2015).pdf
|
9.2 MB
|
|
285. Modeling Food Processing Operations (2015).pdf
|
15.8 MB
|
|
286. Foods, Nutrients and Food Ingredients with Authorised EU Health Claims Vol. 2 (2015).pdf
|
5.0 MB
|
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287. Feed and Feeding Practices in Aquaculture (2015).pdf
|
7.6 MB
|
|
288. Foodborne Parasites in the Food Supply Web - Occurrence and Control (2015).pdf
|
8.9 MB
|
|
289. Brewing Microbiology - Managing Microbes, Ensuring Quality and Valorising Waste (2015).pdf
|
13.0 MB
|
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290. Specialty Oils and Fats in Food and Nutrition (2015).pdf
|
10.8 MB
|
|
291. Improving and Tailoring Enzymes for Food Quality and Functionality (2015).pdf
|
6.7 MB
|
|
293. Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies (2016).pdf
|
19.4 MB
|
|
294. Functional Dietary Lipids - Food Formulation, Consumer Issues and Innovation for Health (2016).pdf
|
7.5 MB
|
|
295. Handbook on Natural Pigments in Food and Beverages (2016).pdf
|
17.3 MB
|
|
296. Integrating the Packaging and Product Experience in Food and Beverages (2016).pdf
|
8.5 MB
|
|
297. The Stability and Shelf Life of Food 2nd ed (2016).pdf
|
19.6 MB
|
|
298. Multisensory Flavor Perception (2016).pdf
|
10.3 MB
|
|
299. Flavor - From Food to Behaviors, Wellbeing and Health (2016).pdf
|
13.1 MB
|
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300. Developing Food Products for Consumers with Specific Dietary Needs (2016).pdf
|
7.6 MB
|
|
301. Advances in Food Traceability Techniques and Technologies (2016).pdf
|
14.1 MB
|
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302. Innovative Food Processing Technologies (2016).pdf
|
25.4 MB
|
|
303. Steamed Breads - Ingredients, Processing and Quality (2016).pdf
|
13.9 MB
|
|
Total files 302
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