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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

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

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

Introduction to food engineering.

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

A Complete Guide to Quality in Small-Scale Wine Making

Designing Gluten Free Bakery and Pasta Products

Ancient and Traditional Foods, Plants, Herbs and Spices Used in Cancer

Food Microbiology Laboratory for the Food Science Student: A Practical Approach

Science and Craft of Artisanal Food

Critical Mapping for Sustainable Food Design: Food Security, Equity and Justice

Advances in Food and Nutrition Research. Volume 104 : Volume 104

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

Recent Advances in Citrus Fruits

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

Globalization in a glass: the rise of pilsner beer through technology, taste and empire

Globalization in a glass: the rise of pilsner beer through technology, taste and empire

Ghee

Sustainable Protein Sources: Advances for a Healthier Tomorrow

Applications of Seaweeds in Food and Nutrition

Future Proteins: Sources, Processing, Applications and the Bioeconomy

Functional Ingredients from Algae for Foods and Nutraceuticals

Food Waste Valorisation: Food, Feed, Fertilizer, Fuel and Value-Added Products

Natural food preservatives

Plant-based bioactive compounds and food ingredients: encapsulation, functional, and safety aspects

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