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Food: the chemistry of its components

Food: the chemistry of its components

Flavoromics: An Integrated Approach to Flavor and Sensory Assessment

Encyclopedia of Meat Sciences

Food Packaging and Preservation: Antimicrobial Materials and Technologies

Postharvest Physiology and Handling of Horticultural Crops

Postharvest Physiology and Handling of Horticultural Crops

Revolution in the Seas: Ending Overfishing and Building Pesco-Ecology, Sustainable Agro-Ecology of Fishing

Sustainable Protein Sources: Advances for a Healthier Tomorrow

Natural food preservatives

Engineering Applications in Livestock Production

Steeped: The Chemistry of Tea

Food Safety. Quality Control and Management

Marine Greens: Environmental, Agricultural, Industrial and Biomedical Applications

Analytical Methods for Milk and Milk Products. Volume 2 Physicochemical Analysis of Concentrated, Coagulated and Fermented Products : Volume 2,

Ganoderma Volume 1: Cultivation, Chemistry and Medicinal Applications : Volume 1

Organic Versus Conventional Farming: Nutritional Value and Health Safety of Food Products

Food byproducts management and their utilization

An introduction to sustainable aquaculture

Analytical Methods for Milk and Milk Products. Volume 3 Microbial Analysis, Isolation, and Characterization : Volume 3,

An introduction to sustainable aquaculture

Food

Nutrition for Sport, Exercise and Performance: Science and Application

Flavonoids as Nutraceuticals

Postharvest Nanotechnology for Fresh Horticultural Produce: Innovations and Applications

Novel Plant Protein Processing: Developing the Foods of the Future

Advances in Flavonoids for Human Health and Prevention of Diseases

Analytical Methods for Milk and Milk Products. Volume 3 Microbial Analysis, Isolation, and Characterization : Volume 3,

Starch Industries: Processes and Innovative Products in Food and Non-Food Uses : 3

Non-Thermal Technologies for the Food Industry: Advances and Regulations

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