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The science of ice cream

Compendium of food additive specifications

Food security and nutrition

Modern food microbiology

Animal welfare and meat production

Chocolate as Medicine : A Quest over the Centuries

Promoting responsive feeding during breastfeeding, bottle-feeding, and the introduction to solid foods

Lawrie's meat science

Sensory evaluation : a practical handbook

Thiamine deficiency disease, dysautonomia, and high calorie malnutrition

A handbook of food crime : immoral and illegal practices in the food industry and what to do about them

Fundamentals and application of atomic force microscopy for food research

Berry bioactive compound by-products

Marketing nutrition : soy, functional foods, biotechnology, and obesity

The vitamins : fundamental aspects in nutrition and health

Future foods : global trends, opportunities and sustainability challenges

Probiotics in the prevention and management of human diseases : a scientific perspective

Composite materials for food packaging

Genetically modified and irradiated food : controversial issues

Probability and statistics for cereals and grains : a guide to measurement and analysis

Handbook of herbs and spicesVolume 1

Agricultural Proteomics Volume 1 : Crops, Horticulture, Farm Animals, Food, Insect and Microorganisms

Quinoa : chemistry and technology

Postharvest management of fresh produce : recent advances

Technologies to recover polyphenols from agrofood by-products and wastes

Handbook of meat, poultry and seafood quality

Biochemistry, nutrition, and therapeutics of black cumin seed

Bioactive Compounds in Foods : Effects of Processing and Storage

Glycoscience: Chemistry and Chemical Biology I-III

Advances in food and nutrition researchVolume 102 : Volume 102

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