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Food Biochemistry and Food Processing

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Food Additive

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Handbook of Food Products Manufacturing

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Mathematical and Statistical Methods in Food Science and Technology

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Hazard Analysis and Critical Control Point [HACCP]: Principles and Applications

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Crisis Management in The Food and Drinks Industry: A Practical Approach

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Colour in Food: Improving Quality

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Waste Management for The Food Industries

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Dictionary of food ingredients

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Dictionary of Food Compounds: Additives, Flavors, and Ingredients

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Packaging Research in Food Product Design and Development

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New Food Product Development: From Concept to Marketplace

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Food Biochemistry and Food Processing

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Food Photography: From Snapshots to Great Shots

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Sensory Evaluation of Food: Principles and Practices

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Multivariate Data Analysis in Sensory and Consumer Science

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Functional Foods, Cardiovascular Disease, and Diabetes

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Handbook of Food Analysis Instruments

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Statistical Methods for Food Science: Introductory Procedures for The Food Practitioner

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Functional Food and Health

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