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book Basic Protocols on Emotions, Senses, and Foods
Basic Protocols on Emotions, Senses, and Foods
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book Nanotechnology Horizons in Food Process Engineering: Volume 3: Trends, Nanomaterials, and Food Delivery
Nanotechnology Horizons in Food Process Engineering: Volume 3: Trends, Nanomaterials, and Food Delivery
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book Prato Sujo: Como a Indústria Manipula os Alimentos para Viciar Você
Prato Sujo: Como a Indústria Manipula os Alimentos para Viciar Você
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book Validation of Food Preservation Processes based on Novel Technologies
Validation of Food Preservation Processes based on Novel Technologies
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book In Vitro Functionality of Probiotics in Foods
In Vitro Functionality of Probiotics in Foods
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book Food Preservation and Safety of Natural Products
Food Preservation and Safety of Natural Products
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book Food Processing and Preservation Technology: Advances, Methods, and Applications
Food Processing and Preservation Technology: Advances, Methods, and Applications
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book Advances and Best Practices in Bycatch Reduction in Tropical Shrimp-trawl Fisheries
Advances and Best Practices in Bycatch Reduction in Tropical Shrimp-trawl Fisheries
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book Microbes for Natural Food Additives
Microbes for Natural Food Additives
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book Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
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