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HACCP : a practical approach

Microbial Control and Food Preservation : Theory and Practice

Fermented Beverage Production

HACCP : a practical approach

Ice cream

Pests of stored foodstuffs and their control

Food allergens : methods and protocols

Mass spectrometry for food analysis

Mass spectrometry for food analysis

Consumer research methods in food science

Nutrition and Osteoporosis

Processed Apple Products

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Microbial Control and Food Preservation : Theory and Practice

Food Engineering: Integrated Approaches

Introduction to Wine Laboratory Practices and Procedures

Pests of Stored Foodstuffs and their Control

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Sugar confectionery and chocolate manufacture

Microbiological Testing in Food Safety Management

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Methods for the Mycological Examination of Food

Solanum tuberosum : Methods and Protocols

Solanum tuberosum : methods and protocols

Advanced analytical techniques in dairy chemistry

Basic protocols in foods and nutrition

Biosafety assessment of probiotic potential

Biochemistry of food proteins

Red Beet Biotechnology : Food and Pharmaceutical Applications

Microorganisms in Foods 8 : Use of Data for Assessing Process Control and Product Acceptance

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