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2000-2010 food science subject collection

2000-2010 food science professional reference subject collection
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Essential Guide to Food Additives
https://doi.org/10.1039/9781849734981
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Alternatives to Conventional Food Processing
https://doi.org/10.1039/9781849730976
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The Maillard Reaction
https://doi.org/10.1039/9781849732123
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Micro-Facts
Peter Wareing; Rhea Fernandes
https://doi.org/10.1039/9781849732130
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HACCP: a Toolkit for Implementation
Peter Wareing
https://doi.org/10.1039/9781849732086
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Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
https://doi.org/10.1039/9781849731782
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Nanotechnologies in Food
Fisher Arnout; Lynn Frewer; David Bennett; Vic Morris; Maria Smolander; Frans Kampers; Hans Bouwmeester; Anna Gergely; Diana Bowman; Lang Tran; Royal Society of Chemistry
https://doi.org/10.1039/9781847559883
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Microbiology Handbook: Meat Products
https://doi.org/10.1039/9781847559821
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Microbiology Handbook: Fish and Seafood
https://doi.org/10.1039/9781847559814
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Magnetic Resonance in Food Science: Challenges in a ChangingWorld
https://doi.org/10.1039/9781847559494
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Microbiology Handbook: Dairy Products
https://doi.org/10.1039/9781847559432
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Carbons and Carbon-Supported Catalysts in Hydroprocessing
Edward Furimsky
https://doi.org/10.1039/9781847558411
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Gums and Stabilisers for the Food Industry 14
https://doi.org/10.1039/9781847558312
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Carbohydrate Chemistry and Biochemistry: Structure and Mechanism
Michael Sinnott
https://doi.org/10.1039/9781847558015
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Micro-Facts
Peter Wareing; Rhea Fernandes; Leatherhead Food International
https://doi.org/10.1039/9781847551580
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Food Microbiology
Martin R Adams; Maurice O Moss
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The Science of Bakery Products
William P Edwards
https://doi.org/10.1039/9781847557797
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The Chemistry and Biology of Winemaking
Ian S Hornsey
https://doi.org/10.1039/9781847557667
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Magnetic Resonance in Food Science. From Molecules to Man
https://doi.org/10.1039/9781847557735
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Food Colloids: Self-Assembly and Material Science
https://doi.org/10.1039/9781847557698
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