Wine Chemistry and Biochemistry

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Computational Fluid Dynamics...

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Direct-Fed Microbials and...

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Engineering Foods for...

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Essentials of Food Science

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Food Allergens

Food Microbiology and Food Safety (Series)

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Food Biopreservation

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Food Engineering Interfaces

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Food Freezing and Thawing...

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Food Processing

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Food Safety Management

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Food Structure and Moisture...

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Functional Foods and...

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Global Food Security and...

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Green Technologies in Food...

Food Engineering (Series)

Joyce Boye Editor
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Handbook of Food Factory Design

Christopher G. J. Baker Editor
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High Pressure Processing of Food

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Hyperspectral Imaging...

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Instant Controlled Pressure...

Food Engineering (Series)

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Living with Water

Paul Pechan Editor
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Microbial Food Safety

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Novel Technologies in Food...

Integrating Food Science and Engineering Knowledge Into the Food Chain (Series)

Anna McElhatton Editor
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Packaging for Food Preservation

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Pore Structure in Food

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Predictive Microbiology in Foods

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Process Analytical Technology...

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Retail Food Safety

Food Microbiology and Food Safety (Series)

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Safe or Not Safe

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Seafood Processing By-Products

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Sonocrystallization of Fats

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Statistics in Food Science...

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Techniques for...

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The Microbiological Safety of...

Food Microbiology and Food Safety (Series)

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The Physical Processes of...

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Total Diet Studies

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Ultrasound Technologies for...

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Hao Feng Editor
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Food Safety Culture

Food Microbiology and Food Safety (Series)

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Food Emulsifiers and Their...

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Bioactive Components of Milk

Advances in Experimental Medicine and Biology (Series)

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Current Developments in Solid...

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Food Engineering

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Food Materials Science

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Intellectual Property in the...

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Meat Biotechnology

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Mycotoxins in Feedstuffs

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Mycotoxins in Foodstuffs

Martin Weidenbörner Author
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Organic Food

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