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Food: the chemistry of its components

Food: the chemistry of its components

Orchids as aphrodisiac, medicine or food

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products

High-Energy, Nutrient-Dense Emergency Relief Food Product

Ensuring Safe Food: From Production to Consumption

Food Insecurity and Hunger in the United States: An Assessment of the Measure

Improving Data to Analyze Food and Nutrition Policies

Proposed Criteria for Selecting the WIC Food Packages: A Preliminary Report of the Committee to Review the WIC Food Packages

Enhancing the Regulatory Decision-Making Approval Process for Direct Food Ingredient Technologies

Infant Formula: Evaluating the Safety of New Ingredients

Potential Consequences of Public Release of Food Safety and Inspection Service Establishment-Specific Data

The use of drugs in food animals: benefits and risks

Food safety and foodborne disease surveillance systems: proceedings of an Iranian-American workshop

Biointensive Integrated Pest Management for Horticultural Crops

Biointensive Integrated Pest Management for Horticultural Crops

Monitoring Dietary Intakes

Chemistry of Structure-Function Relationships in Cheese - v.367

Nutrition and Biotechnology in Heart Disease and Cancer

Immunoassays for Food-poisoning Bacteria and Bacterial Toxins

Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Listeria: A practical approach to the organism and its control in foods

Taurine: Nutritional Value and Mechanisms of Action

Chemical Engineering for the Food Industry

Dietary Fiber in Health and Disease - v.427

Essentials of Food Sanitation

Nutrition and the Adult: Micronutrients

New Developments in Dietary Fiber: Physiological, Physicochemical, and Analytical Aspects - 270

Methods for the Mycological Examination of Food

Dietary Phytochemicals in Cancer Prevention and Treatment - v.401

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