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Handbook of Food Analytical Chemistry Volume I : Water, Proteins, Enzymes, Lipids, and Carbohydrates

Handbook of Food Analytical Chemistry Volume II : Pigments, colorants, flavors, texture, and bioactive food components

Simplified Site Engineering

Oxford Handbook of Public Policy, The

Introduction to Environmental Engineering

Analytical Chemistry: A Modern Approach to Analytical Science

Fundamental food microbiology

Modern Food Microbiology

Strategic Studies: A Reader

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