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Food: The Chemistry of Its Components

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

Food microbiology

Food processing technology: principles and practice

Food Analysis: Theory and Practice

Introduction to food engineering.

Foodborne Diseases

Whey proteins: from milk to medicine

Food science and technology

Food physics: physical properties - measurement and application

The microbiology of safe food

Principles of food chemistry

Modern food microbiology.

Practical skills in food science, nutrition and dietetics

Probiotics for Human Nutrition in Health and Disease

Wine Analysis and Production.

Zero Hunger

Elementary Food Science

Sensory evaluation of food: principles and practices

Biopolymers for food design : 20

Agro-Processing and Food Engineering: Operational and Application Aspects

Next-Generation Plant-based Foods: Design, Production, and Properties

Food security and climate change

Improving sustainable viticulture and winemaking practices

Amino Acids: Biochemistry and Nutrition

Dairy Chemistry and Biochemistry

International food law and policy

Fruit oils: chemistry and functionality

Nutrition: maintaining and improving health

Culinary herbs and spices: a global guide

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