Food Science
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‘Going Native?’ (Settler Colonialism and Food)
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3D Printing of Sustainable Insect Materials
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Advanced Dairy Chemistry (Volume 1A: Proteins: Basic Aspects, 4th Edition)
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Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
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Advanced Nondestructive Detection Technologies in Food
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Advances in Food Applications for High Pressure Processing Technology
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Advances in Food Biotechnology
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Advances in Plant Sprouts (Phytochemistry and Biofunctionalities)
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African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components
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African Fermented Food Products- New Trends
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Agro-Processing and Food Engineering (Operational and Application Aspects)
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Analytical Methods for the Assessment of Maillard Reactions in Foods
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