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Food processing technology : principles and practice

Compendium of food additive specifications

The science of ice cream

Food security and nutrition

Modern food microbiology

The craft and science of coffee

Chocolate as Medicine : A Quest over the Centuries

Promoting responsive feeding during breastfeeding, bottle-feeding, and the introduction to solid foods

Lawrie's meat science

Sensory evaluation : a practical handbook

Berry bioactive compound by-products

Fundamentals and application of atomic force microscopy for food research

Probability and statistics for cereals and grains : a guide to measurement and analysis

Garlic and other alliums : the lore and the science

The vitamins : fundamental aspects in nutrition and health

Whisky and other spirits : technology, production and marketing

Future foods : global trends, opportunities and sustainability challenges

Advances in food and nutrition researchVolume 102 : Volume 102

Handbook of herbs and spicesVolume 1

Glycoscience: Chemistry and Chemical Biology I-III

Quinoa : chemistry and technology

Technologies to recover polyphenols from agrofood by-products and wastes

Postharvest management of fresh produce : recent advances

Genetically modified and irradiated food : controversial issues

Handbook of meat, poultry and seafood quality

Bioactive Compounds in Foods : Effects of Processing and Storage

Probiotics in the prevention and management of human diseases : a scientific perspective

Composite materials for food packaging

Agricultural Proteomics Volume 1 : Crops, Horticulture, Farm Animals, Food, Insect and Microorganisms

The food safety hazard guidebook

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