Book serie: / Книги серии: Woodhead Publishing Series in Food Science Technology and Nutrition » Page 5 » Online Library TheLib.net

Online Library TheLib.net » Book serie: / Книги серии: Woodhead Publishing Series in Food Science Technology and Nutrition » Page 5

book Baking Problems Solved

Baking Problems Solved

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Author: Stanley P. Cauvain
Language: English
Year: 2017

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28.01.2024

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book The Microbiological Quality of Food: Foodborne Spoilers

The Microbiological Quality of Food: Foodborne Spoilers

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Author: Antonio Bevilacqua (Editor) Maria Rosaria Corbo (Editor) Milena Sinigaglia (Editor)
Language: English
Year: 2016

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27.01.2024

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book Early Nutrition and Long-Term Health: Mechanisms, Consequences, and Opportunities

Early Nutrition and Long-Term Health: Mechanisms, Consequences, and Opportunities

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Author: Jose M. Saavedra Anne M. Dattilo
Language: English
Year: 2017

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27.01.2024

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book Cereal Grains, Second Edition: Assessing and Managing Quality

Cereal Grains, Second Edition: Assessing and Managing Quality

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Author: Colin Wrigley Ian Batey Diane Miskelly
Language: English
Year: 2017

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27.01.2024

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book Steamed Breads: Ingredients, Processing and Quality

Steamed Breads: Ingredients, Processing and Quality

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Author: Sidi Huang Diane Miskelly
Language: English
Year: 2016

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27.01.2024

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book Food for the Aging Population, Second Edition

Food for the Aging Population, Second Edition

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Author: Monique M. Raats Lisette C.P.G.M. de Groot Dieneke van Asselt
Language: English
Year: 2017

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27.01.2024

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book Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry

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Author: H. L. M. Lelieveld John Holah M A Mostert
Language: English
Year: 2005

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27.01.2024

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book A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry

A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry

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Author: Maurice O’Sullivan
Language: English
Year: 2016

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27.01.2024

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book Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain

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Author: Montserrat Espiñeira Francisco J Santaclara
Language: English
Year: 2016

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27.01.2024

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book Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications

Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications

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Author: Bhesh Bhandari Yrjö H. Roos
Language: English
Year: 2016

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27.01.2024

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