Food Science
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The Halal Food Handbook
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The Influence of Chemistry on New Foods and Traditional Products
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The Physical Processes of Digestion
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The Professional Handbook of Cider Tasting
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The Sensory Evaluation of Dairy Products
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Thermal Treatments of Canned Foods
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Traceability in the Dairy Industry in Europe (Theory and Practice)
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Traditional European Breads (An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage)
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Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
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Tsukemono (Decoding the Art and Science of Japanese Pickling)
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Unsaponifiable Matter in Plant Seed Oils
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Vegetable Fats and Oils
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