Search Results - "Food science and technology."

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  1. 221
    Microbiological risk assessment in food processing

    Microbiological risk assessment in food processing

    Published 2002
    “…Woodhead Publishing in food science and technology…”
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  2. 222
    Detecting foreign bodies in food

    Detecting foreign bodies in food

    Published 2004
    “…Woodhead Publishing in food science and technology…”
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  3. 223
    Pesticide, veterinary and other residues in food

    Pesticide, veterinary and other residues in food

    Published 2004
    “…Woodhead Publishing in food science and technology…”
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  4. 224
    Hygiene in food processing

    Hygiene in food processing

    Published 2003
    “…Woodhead Publishing in food science and technology…”
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  5. 225
    HACCP in the meat industry

    HACCP in the meat industry

    Published 2006
    “…Woodhead Publishing in food science and technology…”
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  6. 226
    Auditing in the food industry from safety and quality to environmental and other audits

    Auditing in the food industry from safety and quality to environmental and other audits

    Published 2001
    “…Woodhead Publishing in food science and technology…”
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  7. 227
    Food processing technology principles and practice

    Food processing technology principles and practice by Fellows, P. 1953- Peter

    Published 2000
    “…Woodhead Publishing in food science and technology…”
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  8. 228
    Yeasts in food Beneficial and detrimental aspects

    Yeasts in food Beneficial and detrimental aspects

    Published 2003
    “…Woodhead Publishing in food science and technology…”
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  9. 229
    Dairy processing improving quality

    Dairy processing improving quality

    Published 2003
    “…Woodhead Publishing in food science and technology…”
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  10. 230
    Food process engineering and technology

    Food process engineering and technology by Berk, Zeki

    Published 2009
    “…Food science and technology international series…”
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  11. 231
    Nutrigenomics and proteomics in health and disease food factors and gene interactions

    Nutrigenomics and proteomics in health and disease food factors and gene interactions

    Published 2009
    “…Functional food science and technology series…”
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  12. 232
    Food processing technology principles and practice

    Food processing technology principles and practice by Fellows, P. 1953- Peter

    Published 2009
    “…Woodhead publishing in food science and technology…”
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  13. 233
    Postharvest handling a systems approach

    Postharvest handling a systems approach

    Published 2009
    “…Food science and technology international series…”
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  14. 234
    Introduction to Food Engineering

    Introduction to Food Engineering by Singh, R. Paul, Heldman, Dennis R.

    Published 2009
    “…Food science and technology international series…”
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  15. 235
    Wine tasting a professional handbook

    Wine tasting a professional handbook by Jackson, Ron S.

    Published 2009
    “…Food science and technology international series…”
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  16. 236
    Cereals and pulses nutraceutical properties and health benefits

    Cereals and pulses nutraceutical properties and health benefits

    Published 2012
    “…Functional food science and technology series…”
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  17. 237
    Soy protein production methods, functional properties and food sources

    Soy protein production methods, functional properties and food sources

    Published 2014
    “…Food science and technology (Academic Press)…”
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  18. 238
    Physical properties of foods and food processing systems

    Physical properties of foods and food processing systems by Lewis,Michael John 1949-

    Published 1987
    “…Ellis Horwood series in food science and technology…”
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  19. 239
    Education and training in food science a changing scene

    Education and training in food science a changing scene

    Published 1992
    “…Ellis Horwood series in food science and technology…”
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  20. 240
    Frying of food principles, changes, new approaches

    Frying of food principles, changes, new approaches

    Published 1988
    “…Ellis Horwood series in food science and technology…”
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