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ALL Categories
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Acrylamide and other hazardous compounds in heat-treated foods
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Active Packaging for Food Applications
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Adequate Food for All
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Adult Obesity: A Paediatric Challenge
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Advanced Drying Technologies, Second Edition
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Advanced Nutrition Micronutrients
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Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation
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Advanced Technologies For Meat Processing
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Advances in Conjugated Linoleic Acid Research, Volume 3
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Advances in Deep-Fat Frying of Foods
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Advances in Food Dehydration
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Aflatoxin and Food Safety
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Alcohol and Coffee Use in the Aging
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Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition
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Analysis of Pesticides in Food and Environmental Samples
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Analytical Methods for Food Additives
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Anti-Angiogenic Functional and Medicinal Foods
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Antimicrobials in Food, Third Edition
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Antioxidants in Food: Practical Applications
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Appetite and Food Intake: Behavioral and Physiological Considerations
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Asian Functional Foods
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Auditing in the Food Industry
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Automation for Food Engineering: Food Quality Quantization and Process Control
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Baking Problems Solved
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Benders' dictionary of nutrition and food technology, Eighth Edition
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Benders' Dictionary of Nutrition and Food Technology, Seventh Edition
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Beverage Quality and Safety
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Biological Control of Crop Diseases
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Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
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Bioterrorism and Food Safety
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Biscuit, Cracker, and Cookie Recipes for the Food Industry
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Bread Making: Improving Quality
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Bread Staling
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Brewing: New technologies
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Brewing: Science and Practice
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Caffeine
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Carbohydrates in Food, 2nd Edition
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Case studies in food product development
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Cereal Biotechnology
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Cereals Processing Technology
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Characterization of Cereals and Flours: Properties, Analysis, and Applications
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Cheese problems solved
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Cheese Rheology and Texture
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Chemical and Functional Properties of Food Components, Third Edition
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Chemical and Functional Properties of Food Lipids
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Chemical and Functional Properties of Food Saccharides
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Chemical migration and food contact materials
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Chilled Foods
New as of 10/20/2009
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Chilled Foods, Second Edition
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Chinese and Related North American Herbs: Phytopharmacology and Therapeutic Values
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Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects
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Chorleywood Bread Process, The
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Cinnamon and Cassia: The Genus Cinnamomum
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Coenzyme Q: Molecular Mechanisms in Health and Disease
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Colour in Food: Improving Quality
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Compact Regs Parts 110 and 111: CFR 21 Parts 110 and 111 cGMP in Manufacturing: Packaging, or Holding Human Food; cGMP for Dietary Supplements (10 pack)
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Complex Carbohydrates in Foods
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Computational Fluid Dynamics in Food Processing
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Concise Encyclopedia of Foods and Nutrition, Second Edition (The)
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Consumer led food product development
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CRC Handbook of Medicinal Spices
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Dairy Processing: Improving Quality
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Dairy Science and Technology, Second Edition
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Delivery and controlled release of bioactives in foods and nutraceuticals
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Detecting Allergens in Foods
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Detecting Foreign Bodies in Food
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Detecting Pathogens in Food
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Developing New Food Products for a Changing Marketplace
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Development and Processing of Vegetable Oils for Human Nutrition
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Development and Uses of Biofortified Agricultural Products
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Dictionary of Carbohydrates with CD-ROM, Second Edition
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Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients
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Dictionary of Nutraceuticals and Functional Foods
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Dietary Modulation of Cell Signaling Pathways
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Dietary Proteins and Atherosclerosis
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Dietary Supplements of Plant Origin: A Nutrition and Health Approach
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DIMENSIONS OF FOOD, Fifth Edition
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Drug Residues in Foods: Pharmacology: Food Safety, and Analysis
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Eating Disorders in Women and Children: Prevention, Stress Management, and Treatment
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Emerging foodborne pathogens
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Encapsulated and Powdered Foods
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Energy Efficiency and Management in Food Processing Facilities
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Engineering and Food for the 21st Century
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Engineering Aspects of Thermal Food Processing
New as of 8/18/2009
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Engineering Properties of Foods, Third Edition
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Environmentally Compatible Food Packaging
New as of 8/25/2009
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Environmentally Friendly Food Processing
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Environmentally Friendly Technologies for Agricultural Produce Quality
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EU Food Law: A Practical Guide
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Extracting Bioactive Compounds for Food Products
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Extraction Optimization in Food Engineering
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Extrusion Cooking: Technology and Applications
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Fat Crystal Networks
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Fats and Oils Formulating and Processing for Applications, Third Edition
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Fats and Oils: Formulating and Processing for Applications, Second Edition
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Fatty Acids in Foods and their Health Implications,Third Edition
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Fenaroli's Handbook of Flavor Ingredients, Fifth Edition
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Flavonoids: Chemistry, Biochemistry and Applications
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Flavor Chemistry and Technology, Second Edition
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Flavor, Fragrance, and Odor Analysis
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Flavour in food
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Flaxseed in Human Nutrition, Second Edition
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Food Additives, Second Edition,
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Food and Nutritional Toxicology
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Food Authenticity and Traceability
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Food Biotechnology, Second Edition
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Food Carbohydrates: Chemistry, Physical Properties, and Applications
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Food Chemical Safety: Additives, Volume II
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Food Chemical Safety: Contaminants, Volume I
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Food Colorants: Chemical and Functional Properties
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Food consumption and disease risk: Consumer-pathogen interactions
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Food Emulsions, Fourth Edition,
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Food Emulsions: Principles, Practices, and Techniques, Second Edition
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Food Engineering Aspects of Baking Sweet Goods
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Food Fortification and Supplementation Technological
New as of 8/24/2009
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Food Industry Quality Control Systems
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Food Intolerance and the Food Industry
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Food Labelling
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Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition
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Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition
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Food Mycology: A Multifaceted Approach to Fungi and Food, Volume 25
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Food Phytates
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Food Plant Design
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Food Plant Economics
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Food Plant Engineering Systems
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Food Plant Sanitation
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Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices
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Food Polysaccharides and Their Applications, Second Edition
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Food Preservation by Pulsed Electric Fields: From Research to Application
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Food Preservation Techniques
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Food Process Design
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Food Process Modelling
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Food Processing Operations Modeling
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Food Processing Operations Modeling: Design and Analysis
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Food Processing Technology: Principles and Practice, Second Edition
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Food Processing: Principles and Applications
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Food Properties Handbook, Second Edition
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Food Protein Analysis: Quantitative Effects on Processing
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Food Quality Assurance: Principles and Practices
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Food Safety and Toxicity
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Food Safety Control in the Poultry Industry
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Food Safety of Proteins in Agricultural Biotechnology
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Food Science and Food Biotechnology
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Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes
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Food spoilage microorganisms
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Food Storage Stability
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Food Toxicology
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Food, Consumers, and the Food Industry: Catastrophe or Opportunity?
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Food, diet and obesity
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Foodborne Pathogens: Hazards, Risk Analysis and Control
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Fresh-cut Fruits and Vegetables: Science, Technology and Market
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Fruit and Vegetable Biotechnology
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Fruit and Vegetable Flavour
New as of 8/10/2009
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Fruit and Vegetable Processing
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Frying Technology and Practices
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Frying: Improving Quality
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Functional Dairy Products
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Functional dairy products, Volume 2
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Functional Food Carbohydrates
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Functional Food Ingredients and Nutraceuticals: Processing Technologies
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Functional Foods and Biotechnology
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Functional Foods, Aging, and Degenerative Disease
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Functional Foods, Cardiovascular Disease and Diabetes
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Functional Foods: Biochemical and Processing Aspects, Volume II
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Functional Foods: Concept to Product
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Genetic Variation in Taste Sensitivity
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Geriatric Nutrition
New as of 9/22/2009
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Green Tea: Health Benefits and Applications
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HACCP in the Meat Industry
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Halal Food Production
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Handbook of Brewing, Second Edition
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Handbook of Dairy Foods and Nutrition, Second Edition
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Handbook of Dietary Fiber
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Handbook Of Dough Fermentations
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Handbook of Fat Replacers
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Handbook of Fermented Functional Foods
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Handbook of Flavor Characterization: Sensory Analysis: Chemistry, and Physiology
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Handbook of Food Analysis Instruments
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Handbook of Food and Beverage Fermentation Technology
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Handbook of Food and Bioprocess Modeling Techniques
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Handbook of Food Engineering Practice
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Handbook of Food Engineering, Second Edition
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Handbook of Food Enzymology
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Handbook of Food Preservation, Second Edition
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Handbook of Food Science, Technology, and Engineering, Volume Four
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Handbook of Food Spoilage Yeasts, Second Edition
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Handbook of Food Toxicology
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Handbook of Food-Drug Interactions
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Handbook of Frozen Food Processing and Packaging
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Handbook of Frozen Foods
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Handbook of Functional Dairy Products
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Handbook of Functional Lipids
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Handbook of Globalization and the Environment
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Handbook of Herbs and Spices
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Handbook of Herbs and Spices: Volume 2
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Handbook of Hydrocolloids
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Handbook of hygiene control in the food industry
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Handbook of Listeria Monocytogenes
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Handbook of Microbiological Media for the Examination of Food, Second Edition
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Handbook of Minerals as Nutritional Supplements
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Handbook of Muscle Foods Analysis
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Handbook of Nutraceuticals and Functional Foods
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Handbook of Nutraceuticals and Functional Foods, Second Edition
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Handbook of Nutrition and Food
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Handbook of Nutrition in the Aged, Fourth Edition
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Handbook of organic food safety and quality
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Handbook of Prebiotics
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Handbook of Processed Meats and Poultry Analysis
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Handbook of Vegetable Preservation and Processing
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Handbook of Vitamins, Fourth Edition
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Handbook of waste management and co-product recovery in food processing: Volume 1
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Handbook of Water and Energy Management in Food Processing
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Himalayan Fermented Foods
New as of 10/5/2009
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Hygiene in Food Processing: Principles and Practice
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Image Analysis of Food Microstructure
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Improving Farmed Fish Quality and Safety
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Improving Seafood Products for the Consumer
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Improving the fat content of foods
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Improving the flavour of cheese
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Improving the Health-Promoting Properties of Fruit and Vegetable Products
New as of 8/24/2009
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Improving the Safety of Fresh Fruit and Vegetables
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Improving the Safety of Fresh Meat
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Improving the thermal processing of foods
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Improving traceability in food processing and distribution
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In-Pack Processed Foods
New as of 10/20/2009
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Industrial Applications of Single Cell Oils
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Industrial Uses of Vegetable Oils
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Industrialization of Indigenous Fermented Foods, Second Edition
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Ingredient Interactions: Effects on Food Quality, Second Edition
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Instrumentation and Sensors for the Food Industry, Second Edition
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Intelligent and Active Packaging for Fruits and Vegetables
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Interdisciplinary Food Safety Research
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International Handbook of Foodborne Pathogens
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Intestinal Failure and Rehabilitation: A Clinical Guide
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Inulin-Type Fructans: Functional Food Ingredients
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Kinetic Modeling of Reactions In Foods
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Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition
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Lactoferrin: Natural - Multifunctional - Antimicrobial
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Lawrie's meat science, Seventh Edition
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Legume Crop Genomics
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Lipid Analysis and Lipidomics: NewTechniques and Applications
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Lipid Handbook, The, with CD-ROM, Third Edition
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Lipoic Acid: Energy Production, Antioxidant Activity and Health Effects
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Listeria, Listeriosis, and Food Safety, Third Edition
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Making the Most of HACCP: Learning from Others' Experience
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Managing allergens in food
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Managing Frozen Foods
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Marine Nutraceuticals and Functional Foods
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Marine Products for Healthcare
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Maximising the value of marine by-products
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Measurement and Control in Food Processing
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Meat Processing: Improving Quality
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Meat products handbook: Practical science and technology
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Meat Refrigeration
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Meat Science and Applications
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Methods in Chemosensory Research
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Methods of Analysis for Functional Foods and Nutraceuticals
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Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition
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Methods of Analysis of Food Components and Additives
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Methods to Assess Quality and Stability of Oils and Fat-Containing Foods
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Microbial Food Contamination
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Microbial Food Contamination, Second Edition
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Microbial Safety of Minimally Processed Foods
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Microbial Stress Adaptation and Food Safety
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Microbiological analysis of red meat, poultry and eggs
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Microbiological Risk Assessment in Food Processing
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Microbiology of Fruits and Vegetables
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Microwave Processing of Foods, The
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Mineral Components in Foods
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Minimal Processing Technologies in the Food Industry
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Mint
New as of 8/25/2009
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Modeling Microbial Responses in Food
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Modern Chromatographic Analysis of Vitamins, Third Edition
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Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities
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Modifying Flavour in Food
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Modifying lipids for use in food
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Mycotoxins in Food: Detection and Control
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Natural Antimicrobials for Minimal Processing of Foods
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Natural Colorants for Food and Nutraceutical Uses
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Natural Extracts Using Supercritical Carbon Dioxide
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Natural Food Antimicrobial Systems
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New Ingredients in Food Processing: Biochemistry and Agriculture
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Novel enzyme technology for food applications
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Novel food ingredients for weight control
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Novel Food Packaging Techniques
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Novel Food Processing Technologies
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Nutraceutical and Specialty Lipids and their Co-Products
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Nutraceutical Proteins and Peptides in Health and Disease
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Nutraceuticals in Health and Disease Prevention
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Nutrients and Epigenetics
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Nutrition and AIDS, Second Edition
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Nutrition and Exercise Concerns of Middle Age
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Nutrition and Heart Disease: Causation and Prevention
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Nutrition Handbook for Food Processors, The
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Nutritional Applications in Exercise and Sport
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Nutritional Concerns in Recreation, Exercise, and Sport
New as of 8/10/2009
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Nutritionally Enhanced Edible Oil and Oilseed Processing
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Official Methods for the Determination of Trans Fat
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Olive Oil: Chemistry and Technology, Second Edition
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Olive Oil: Minor Constituents and Health
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Optical Monitoring of Fresh and Processed Agricultural Crops
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Optimization in Food Engineering
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Optimizing sweet taste in foods
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Optimizing Women's Health through Nutrition
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Organic Production and Use of Alternative Crops
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Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries
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Oxidative Stress and Age-Related Neurodegeneration
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Performance Functional Foods
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Pesticide, veterinary and other residues in food
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Pharmacotherapy of Cachexia
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Phenolics in Food and Nutraceuticals
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Physical Chemistry of Foods
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Physical Principles of Food Preservation, Second Edition,
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Physical Properties of Lipids
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Physiology and Biochemistry of Sterols
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Phytochemical Functional Foods
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Phytochemicals in Nutrition and Health
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Phytochemicals: Aging and Health
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Phytochemicals: Mechanisms of Action
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Phytochemicals: Nutrient-Gene Interactions
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Phytosterols as Functional Food Components and Nutraceuticals
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Plastic Film and Foil Web Handling Guide, The
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Polysaccharides: Structural Diversity and Functional Versatility, Second Edition
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Poultry Meat Processing
|
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Poultry Meat Processing and Quality
|
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Poultry Products Processing: An Industry Guide
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Probiotics in Food Safety and Human Health
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Proceedings of the World Conference on Lauric Oils: Sources, Processing, and Applications
|
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Processing Foods: Quality Optimization and Process Assessment
|
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Processing Fruits: Science and Technology, Second Edition
|
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Produce Degradation: Pathways and Prevention
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Protein-Based Films and Coatings
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Proteins in Food Processing
|
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Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications
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Quality Assurance for the Food Industry: A Practical Approach
|
|
|
Radionuclide Concentrations in Food and the Environment
|
|
|
Rapid and On-Line Instrumentation for Food Quality Assurance
|
|
|
Recent Developments in the Synthesis of Fatty Acid Derivatives
|
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Reducing salt in foods: Practical strategies
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Reviews in Food and Nutrition Toxicity
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Safety and Quality Issues in Fish Processing
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Safflower
|
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Sausage Manufacture: Principles and Practice
|
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Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection, Second Edition
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Seafood and Freshwater Toxins: Pharmacology: Physiology, and Detection
|
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Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling
|
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Sensory Evaluation Techniques, Third Edition
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Sensory-Directed Flavor Analysis
|
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Single Cell Oil
|
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Snack Foods Processing
|
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Soft Drinks Companion: A Technical Handbook for the Beverage Industry, The
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Solubility in Supercritical Carbon Dioxide
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Soy Applications in Food
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Soy Protein Products Characteristics, Nutritional Aspects, and Utilization
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Soybeans as Functional Foods and Ingredients
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Specialty Corns, Second Edition
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Spice Science and Technology
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Spirulina in Human Nutrition and Health
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Sports Nutrition: Energy Metabolism and Exercise
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Sports Nutrition: Fats and Proteins
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Stability and Shelf-life of Food, The
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Starch in Food: Structure, function and applications
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Steel Heat Treatment Handbook, Second Edition - 2 Volume Set
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Structural Modified Food Fats: Synthesis, Biochemistry, and Use
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Supercritical Fluid Extraction of Nutraceuticals and Bioactive Compounds
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Surface Activity of Proteins
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Surimi and Surimi Seafood, Second Edition
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Taints and Off-Flavours in Food
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Tamime and Robinson's Yoghurt Science and Technology, Third Edition
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Tea and Tea Products: Chemistry and Health-Promoting Properties
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Techniques for Corrosion Monitoring
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Technology of Biscuits, Crackers, and Cookies, Third Edition
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Technology of Functional Cereal Products
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Texture in Food: Volume 1: Semi-Solid Foods
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Texture in Food: Volume 2: Solid Foods
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The CRC Master Keyword Guide for Food: 21 CFR Regulations of the Food and Drug Administration
|
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Thermal Food Processing: New Technologies and Quality Issues
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Thermal Technologies in Food Processing
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Tocotrienols
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Tomato Plant Culture In the Field, Greenhouse, and Home Garden
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Toxins in Food
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Trace Elements and Free Radicals in Oxidative Diseases
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Transport Phenomena in Food Processing
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Tree Nuts
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Turmeric: The genus Curcuma
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Ultraviolet Light in Food Technology
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Understanding and Controlling the Microstructure of Complex Foods
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Understanding and Measuring the Shelf Life of Food
|
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|
Understanding consumers of food products
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|
Understanding Pathogen Behaviour Virulence, Stress Response and Resistance
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Unit Operations in Food Engineering
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Unraveling Lipid Metabolism With Microarrays
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Using the Agricultural, Environmental, and Food Literature
|
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Vegetables and Fruits: Nutritional and Therapeutic Values
|
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Vegetables, Fruits, and Herbs in Health Promotion
|
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Vitamin Analysis for the Health and Food Sciences
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Vitamin Analysis for the Health and Food Sciences, Second Edition
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Vitamin E: Food Chemistry, Composition, and Analysis
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Vitamin K in Health and Disease
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Vitamins In Foods: Analysis, Bioavailability, and Stability
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Water Properties of Food, Pharmaceutical, and Biological Materials
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Wine: A Scientific Exploration
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World Sugar Market, The
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Yoghurt: Science and Technology, Second Edition
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