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Handbook Industrial Seasonings

Analytical chemistry of foods

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Guidelines for Sensory Analysis in Food Product Development and Quality Control

Milk and Milk Products : Technology, chemistry and microbiology

Microstructural Principles of Food Processing and Engineering

Processed Meats

Food Industry and the Environment In the European Union: Practical Issues and Cost Implications

HACCP Training Resource Pack

Principles of Food Processing

Integrated Solid Waste Management: A Lifecycle Inventory

Beverages: Technology, Chemistry and Microbiology

Fundamentals of Cheese Science

Sensory evaluation of food : principles and practices

Successful Wine Marketing

Consumer sensory testing for product development

HACCP User's Manual

Chocolate, Cocoa and Confectionery: Science and Technology

Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization

Malting and Brewing Science: Hopped Wort and Beer, Volume 2

Fruit Processing: Nutrition, Products, and Quality Management

Dimensions Of The Meal: Science, Culture, Business, Art

Citrus Processing : A Complete Guide

Essentials Of Functional Foods

Principles and Practices of Winemaking

Lactic Acid Bacteria in Health and Disease

Deep Fat Frying: Fundamentals and Applications

Fatty Acid and Lipid Chemistry

Rheology of Industrial Polysaccharides: Theory and Applications

World Vegetables: Principles, Production and Nutritive Values

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