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Food: The Chemistry of Its Components

Lockhart & Wiseman's crop husbandry including grassland : number 277

Food microbiology

Food: the chemistry of its components

Food processing technology: principles and practice

Food: the chemistry of its components

The science of chocolate

Reproductive Technologies in Animals

Nutrition and Human Health: Effects and Environmental Impacts

Advances in Food and Nutrition Research. Volume 105 Dietary Lipids, Nutritional and Technological Aspects : Volume 105,

Advances in Food and Nutrition Research. Volume 106 : Volume 106

Advances in food and nutrition research.: (Valorization of wastes/by-products in the design of functional foods/supplements) : Volume 107,

Safety Protocols in the Food Industry and Emerging Concerns

Food Analysis: Theory and Practice

Chemistry in Your Kitchen

Introduction to food engineering.

Green Protein Processing Technologies from Plants: Novel Extraction and Purification Methods for Product Development

Flavour development, analysis and perception in food and beverages : number 273

Smart and Sustainable Food Technologies

Food Preservation and Biodeterioration

The (Not So) Secret Lives of Food Packaging

Whey proteins: from milk to medicine

Foodborne Diseases

Unit Operations in Food Processing

Food safety for the 21st century: managing HACCP and food safety throughout the global supply chain

Gluten-free cereal products and beverages

Food security and climate change

The microbiology of safe food

Genetic Technology and Food Safety : 14

Emerging technologies in meat processing

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