Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Y. H. (Science Technology System, West Sacramento, California, US Hui
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Polysaccharide Association Structures in Food
Reginald H. Walter
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Apples: Nutrition, Consumption and Health
Sancho J. Cordoba
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A Closer Look at Grapes, Wines and Winemaking
Joni D. Perez
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Phaseolus vulgaris: Cultivars, Production and Uses
Rocio Campos-Vega
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Authentication and Detection of the Adulteration of Olive Oil
Michael G. Kontominas
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Quinoa: Cultivation, Nutritional Properties and Effects on Health
Pier Giorgio Peiretti
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Microbial Enzymes and Additives for the Food Industry
Amit Kumar
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Sugar: Processing, Production and Uses
Fredrick Caras
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Cheeses around the World: Types, Production, Properties and Cultural and Nutritional Relevance
Raquel de Pinho Ferreira Guine
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Edible Oil: Compounds, Production and Applications
Wenbiao Wu
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Handbook of Chickpeas: Nutritional Value, Health Benefits and Management
Albert T. Lund
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Food Safety: Contaminants, Pathogens, and Illnesses
Georges Martin
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Amylose: Properties, Structure and Functions
Himjyoti Dutta
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Goat Milk Chemistry and Its Product Manufacturing Technology
Mingruo Guo
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A Comprehensive Guide to Processed Foods
Olaniyi Lasekan
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Food: Nutrition, Packaging, Waste and Safety
Christopher D. Mills
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Avocado: Consumption and Health
Maria Guiomar Melgar Lalanne
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Cinnamon: Nutrition, Consumption and Health
Joseph M. Croce
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Cajanus cajan: Cultivation, Uses and Nutrition
Donald S. Wilkes
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