Search Results - Handbook of Food Bioengineering

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Genetically engineered foods : Volume 6

Soft Chemistry and Food Fermentation : Volume 3

Ingredients Extraction by Physicochemical Methods in Food : Volume 4

Biopolymers for food design : 20

Food Biosynthesis : Volume 1

Foodborne diseases : Volume 15

Alternative and replacement foods : v. 17

Food quality : balancing health and disease : Volume 13

Diet, microbiome and health : 11

Food packaging and preservation : Volume 9

Microbial contamination and food degradation : 10

Ingredients Extraction by Physicochemical Methods in Food

Soft Chemistry and Food Fermentation

Food Packaging and Preservation

Natural and artificial flavoring agents and food dyes : volume 7

Impact of nanoscience in the food industry : 12

Food quality: balancing health and disease : Volume 13

Advances in biotechnology for food industry : 14

Food processing for increased quality and consumption : v. 18

Microbial contamination and food degradation : Volume 10

Therapeutic Foods : Volume 8

Natural and artificial flavoring agents and food dyes : Volume 7

Genetically Engineered Foods

Food Bioconversion : Volume 2

Diet, microbiome and health : Volume 11

Impact of nanoscience in the food industry : Volume 12

Advances in biotechnology for food industry : Volume 14

Alternative and replacement foods : Volume 17

Role of materials science in food bioengineering : Volume 19

Biopolymers for food design : Volume 20

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