3D Printing 101 : The Ultimate Beginner's Guide
M Eng Johannes Wild
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Add to BasketCAD 101 : The Ultimate Beginners Guide
M Eng Johannes Wild
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Add to BasketProgetti CAD con Tinkercad Modelli 3D Parte 2 : Crea altri fantastici progetti 3D e diventa un professionista di Tinkercad
M Eng Johannes Wild
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Projets CAO avec Tinkercad Modeles 3D Partie 2 : Cree d'autres superbes dessins en 3D et deviens un expert de Tinkercad
M Eng Johannes Wild
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Proyectos CAD con Tinkercad Modelos 3D Parte 2 : Crea mas disenos 3D fantasticos y conviertete en un profesional de Tinkercad
M Eng Johannes Wild
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Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
Suni Mary Varghese
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Add to BasketThe Chemistry of Thermal Food Processing Procedures
Maria Micali
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Add to BasketFood Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective
Aleardo Zaccheo
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Toxins and Contaminants in Indian Food Products
Ramesh Kumar Sharma
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Chemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone
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Add to BasketThe Chemistry of Frozen Vegetables
Izabela Steinka
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Add to BasketChemistry and Hygiene of Food Additives
Pasqualina Lagana
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Add to BasketCattle Inspection
Institute of Medicine
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Add to BasketFramework for Dietary Risk Assessment in the WIC Program : An Interim Report from the Food and Nutrition Board
Committee on Dietary Risk Assessment in the WIC Program
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Food Components to Enhance Performance : An Evaluation of Potential Performance-Enhancing Food Components for Operational Rations
Committee on Military Nutrition Research
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The Role of Protein and Amino Acids in Sustaining and Enhancing Performance
Committee on Military Nutrition Research
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Scientific Criteria to Ensure Safe Food
National Research Council
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Add to BasketWeight Management : State of the Science and Opportunities for Military Programs
Institute of Medicine
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Add to BasketNutritional Needs in Hot Environments : Applications for Military Personnel in Field Operations
Bernadette M. Marriott
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Nutrient Composition of Rations for Short-Term, High-Intensity Combat Operations
Institute of Medicine
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Add to BasketCertifying Personal Protective Technologies : Improving Worker Safety
Institute of Medicine
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Add to BasketChemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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Add to BasketAnalytical Methods for the Assessment of Maillard Reactions in Foods
Rajeev K. Singla
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Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective
Aleardo Zaccheo
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