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Series Titles (1-16 of 16)
Food Science And Technology International Series
1
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2
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Emerging technologies for food processing



San Diego, Calif. : Elsevier Academic Press, [2005]

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3
Bestseller
BestsellerE-book
 

Food industry wastes : assessment and recuperation of commodities



Amsterdam : Elsevier : Academic Press, 2013.
First edition.

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4
Bestseller
BestsellerE-book
 

Food process engineering and technology


Berk, Zeki.
Amsterdam ; Boston : Elsevier/Academic Press, 2009.
1st ed.

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5
Bestseller
BestsellerE-book
 

Food texture and viscosity : concept and measurement


Bourne, Malcolm C.
San Diego : Academic Press, [2002]
2nd ed.

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6
Bestseller
BestsellerE-book
 

Foodborne infections and intoxications



Amsterdam ; Boston : Elsevier/AP, 2013.
4th ed.

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7
Bestseller
BestsellerE-book
 

Gluten-free cereal products and beverages



Amsterdam ; Boston ; London : Elsevier/Academic Press, 2008.
1st ed.

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8
Bestseller
BestsellerE-book
 

Handbook of milk composition



San Diego : Academic Press, [1995]

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9
Bestseller
BestsellerE-book
 

Innovations in food packaging



San Diego, Calif. : Elsevier Academic ; Oxford : Elsevier Science [distributor], [2005]

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10
Bestseller
BestsellerE-book
 

Nutrient metabolism


Kohlmeier, Martin.
London ; San Diego, Calif. : Academic Press, [2003]

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11
Bestseller
BestsellerE-book
 

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12
Bestseller
BestsellerE-book
 

Phase transitions in foods


Roos, Yrjö H.
San Diego : Academic Press, [1995]

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13
Bestseller
BestsellerE-book
 

Polysaccharide dispersions : chemistry and technology in food


Walter, Reginald Henry, 1933-
San Diego : Academic Press, [1998]

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14
Bestseller
BestsellerE-book
 

Preservation of foods with pulsed electric fields



San Diego, Calif. : Academic Press, [1999]

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15
Bestseller
BestsellerE-book
 

Sensory evaluation practices


Stone, Herbert.
Amsterdam ; Boston : Elsevier Academic Press, [2004]

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16
Bestseller
BestsellerE-book
 

Wine tasting : a professional handbook


Jackson, Ron S.
San Diego : Academic Press, [2002]

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