Handbook of Cereal Science and Technology, Revised and Expanded
Karel Kulp
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Cereals in Breadmaking : A Molecular Colloidal Approach
Ann-Charlotte Eliasson
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Carbohydrate Polyesters as Fat Substitutes
Casimir C. (The University of Georgia, Athens, USA) Akoh
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£190.00
£174.15
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Principles of Enzymology for the Food Sciences
John R. Whitaker
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Food Additives
A. Larry (College of Agriculture, University of Idaho, Moscow, Branen
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Analyzing Food for Nutrition Labeling and Hazardous Contaminants
Ike (Kansas State University, Manhattan, USA) Jeon
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Handbook of Indigenous Fermented Foods, Revised and Expanded
Keith (Cornell University, Ithaca, New York, USA) Steinkraus
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International Food Safety Handbook : Science, International Regulation, and Control
Vanderheijden
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Handbook of Fruit Science and Technology : Production, Composition, Storage, and Processing
D. K. (Utah State University, Logan, USA) Salunkhe
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Techniques for Analyzing Food Aroma
Ray (Belvidere, Illinois, USA) Marsili
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Food Safety of Proteins in Agricultural Biotechnology
Bruce G. (Monsanto Company, St. Louis, Missouri, USA Monsanto Hammond
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£205.00
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