Food : The Chemistry of its Components
Tom Coultate
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Book (Paperback / softback)
Add to BasketThe History of Rioja Wine : Tradition and Invention
Ludger Mees
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Transforming Food Systems : Narratives of Power
Molly D. (Middlebury College, USA) Anderson
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Wealth out of Food Processing Waste : Ingredient Recovery and Valorization
M. (Institute of Technology, Haramaya University) Selvamuthukumaran
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Synbiotic Foods : Significance, Applications, and Acceptance
Smriti Chaturvedi
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Control and Management of Pests in Stored Products
Digvir S. Jayas
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Microbial Pigments : Applications in Food and Beverage Industry
Mohammed Kuddus
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Lactic Acid Bacteria : Microbiological and Functional Aspects
Gabriel Vinderola
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Bioactive Compounds from Food : Benefits and Analysis
Leo M.L. Nollet
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Emerging Contaminants in Food and Food Products
Sesan Abiodun (National Biotechnology Development Agency, N Aransiola
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Food, Philosophy, and Intellectual Property : Fifty Case Studies
Enrico Bonadio
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Cultural Flows in High-End Cuisine : From the Periphery to the Center
Christel Lane
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Functional Foods and Nutraceuticals for Human Health : Advancements in Natural Wellness and Disease Prevention
Cristobal Noe Aguilar
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Preventive and Therapeutic Role of Vitamins as Nutraceuticals
Khemchand R. Surana
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Insects as Alternative Sources of Protein for Food and Feed
Adriana (Tebrio) Casillas
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