Nutrient Composition of Rations for Short-Term, High-Intensity Combat Operations
Institute of Medicine
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Weight Management : State of the Science and Opportunities for Military Programs
Institute of Medicine
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Scientific Criteria to Ensure Safe Food
National Research Council
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High-Energy, Nutrient-Dense Emergency Relief Food Product
Institute of Medicine
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Ensuring Safe Food : From Production to Consumption
Institute of Medicine and National Research Council
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Proposed Criteria for Selecting the WIC Food Packages : A Preliminary Report of the Committee to Review the WIC Food Packages
Institute of Medicine
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Enhancing the Regulatory Decision-Making Approval Process for Direct Food Ingredient Technologies
Institute of Medicine
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Infant Formula : Evaluating the Safety of New Ingredients
Institute of Medicine
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Scientific Criteria to Ensure Safe Food
National Research Council
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Format: eBook (PDF)
High-Energy, Nutrient-Dense Emergency Relief Food Product
Institute of Medicine
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Format: eBook (PDF)
Weight Management : State of the Science and Opportunities for Military Programs
Institute of Medicine
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Format: eBook (PDF)
Infant Formula : Evaluating the Safety of New Ingredients
Institute of Medicine
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Format: eBook (PDF)
Nutrient Composition of Rations for Short-Term, High-Intensity Combat Operations
Institute of Medicine
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Format: eBook (PDF)
Vitamin C Fortification of Food Aid Commodities : Final Report
Institute of Medicine
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Food Labeling : Toward National Uniformity
Institute of Medicine
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Ensuring Safe Food : From Production to Consumption
Institute of Medicine and National Research Council
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Format: eBook (PDF)
Enhancing the Regulatory Decision-Making Approval Process for Direct Food Ingredient Technologies
Institute of Medicine
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Format: eBook (PDF)
Adhesion in Foods : Fundamental Principles and Applications
Amos Nussinovitch
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Adhesion in Foods : Fundamental Principles and Applications
Amos Nussinovitch
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Plant Gum Exudates of the World : Sources, Distribution, Properties, and Applications
Amos Nussinovitch
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More Cooking Innovations : Novel Hydrocolloids for Special Dishes
Amos Nussinovitch
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More Cooking Innovations : Novel Hydrocolloids for Special Dishes
Amos Nussinovitch
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Water-Soluble Polymer Applications in Foods
Amos Nussinovitch
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