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  1. 81
    Analysis of contaminants in edible aquatic resources general considerations, metals, organometallics, tainting and organics

    Analysis of contaminants in edible aquatic resources general considerations, metals, organometallics, tainting and organics

    Published 1994
    “…Food science and technology…”
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  2. 82
    Evaluation of seafood freshness quality

    Evaluation of seafood freshness quality by Botta, J. Richard

    Published 1995
    “…Food science and technology…”
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  3. 83
    The chemistry and technology of edible oils and fats and their high fat products

    The chemistry and technology of edible oils and fats and their high fat products by Hoffmann, G. Geza

    Published 1989
    “…Food science and technology…”
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  4. 84
    Handbook of dietary fiber an applied approach

    Handbook of dietary fiber an applied approach by Dreher, Mark L 1951-

    Published 1987
    “…Food science and technology…”
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  5. 85
    Toxic constituents of animal foodstuffs

    Toxic constituents of animal foodstuffs by Liener, Irvin E

    Published 1974
    “…Food science and technology…”
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  6. 86
    Modern carbohydrate chemistry

    Modern carbohydrate chemistry by Binkley, Roger W. 1941-

    Published 1988
    “…Food science and technology…”
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  7. 87
    Dairy starter cultures

    Dairy starter cultures

    Published 1996
    “…Food science and technology…”
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  8. 88
    Spices and seasonings a food technology handbook

    Spices and seasonings a food technology handbook by Tainter, Donna R

    Published 1993
    “…Food science and technology…”
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  9. 89
    Food antioxidants technological, toxicological, and health perspectives

    Food antioxidants technological, toxicological, and health perspectives

    Published 1996
    “…Food science and technology…”
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  10. 90
    Food proteins properties and characterization

    Food proteins properties and characterization

    Published 1996
    “…Food science and technology…”
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  11. 91
    Carbohydrates in food

    Carbohydrates in food

    Published 1996
    “…Food science and technology…”
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  12. 92
    Handbook of indigenous fermented foods

    Handbook of indigenous fermented foods

    Published 1996
    “…Food science and technology…”
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  13. 93
    Water relations of foods proceedings of an international symposium held in Glasgow, September 1974

    Water relations of foods proceedings of an international symposium held in Glasgow, September 1974

    Published 1974
    “…Food science and technology…”
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  14. 94
    Concentrated and dried dairy products

    Concentrated and dried dairy products by Caric, Marijana

    Published 1994
    “…Food science and technology…”
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  15. 95
    Food biotechnology

    Food biotechnology

    Published 1987
    “…Food science and technology…”
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  16. 96
    Fatty acids in foods and their health implications

    Fatty acids in foods and their health implications

    Published 2000
    “…Food science and technology…”
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  17. 97
    Bacteriocins of lactic acid bacteria

    Bacteriocins of lactic acid bacteria

    Published 1993
    “…Food Science and Technology…”
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  18. 98
    Natural colorants for food and nutraceutical uses

    Natural colorants for food and nutraceutical uses by Delgado-Vargas, Francisco

    Published 2003
    “…Food science and technology…”
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  19. 99
    Thermobacteriology in food processing

    Thermobacteriology in food processing by Stumbo, C. R. (Charles Raymondd1914-

    Published 1973
    “…Food science and technology…”
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  20. 100
    Food protein chemistry an introduction for food scientists

    Food protein chemistry an introduction for food scientists by Regenstein, J. M. (Joe M

    Published 1984
    “…Food science and technology…”
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