Agricultural, Biosystems, and Biological Engineering Education : Global Perspectives and Current Practice
Umezuruike Linus Opara
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Fermentation Processes Engineering in the Food Industry
Carlos Ricardo Soccol
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Juice Processing : Quality, Safety and Value-Added Opportunities
Victor Falguera
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Modified Atmosphere and Active Packaging Technologies
Ioannis Arvanitoyannis
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Advances in Food Extrusion Technology
Medeni Maskan
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Trends in Fish Processing Technologies
Daniela Borda
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Food Biofortification Technologies
Agnieszka Saeid
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Engineering Aspects of Food Emulsification and Homogenization
Marilyn Rayner
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Juice Processing : Quality, Safety and Value-Added Opportunities
Victor (University of Lleida, Spain) Falguera
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Advances in Processing Technologies for Bio-based Nanosystems in Food
Oscar L. (IBB, Centre of Biological Engineering, University of Ramos
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£175.00
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Ultraviolet Light in Food Technology : Principles and Applications
Tatiana Koutchma
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£160.00
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Biosensors in Food Processing, Safety, and Quality Control
Mehmet Mutlu
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Physical Properties of Foods : Novel Measurement Techniques and Applications
Ignacio Arana
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Fermentation Processes Engineering in the Food Industry
Carlos Ricardo Soccol
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Operations in Food Refrigeration
Rodolfo H. Mascheroni
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Modified Atmosphere and Active Packaging Technologies
Ioannis (University of Thessalia, Nea Ionia, Greece) Arvanitoyannis
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Advances in Food Extrusion Technology
Medeni Maskan
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Emerging Technologies for Food Quality and Food Safety Evaluation
Yong-Jin Cho
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Enhancing Extraction Processes in the Food Industry
Nikolai Lebovka
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Advances in Fruit Processing Technologies
Sueli Rodrigues
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Thermal Food Processing : New Technologies and Quality Issues, Second Edition
Da-Wen (University College Dublin, Ireland) Sun
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Engineering Aspects of Cereal and Cereal-Based Products
Raquel de Pinho Ferreira Guine
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Engineering Aspects of Food Biotechnology
Jose A. Teixeira
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