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Cereal Grains: Processing Methods for Preserving Nutritional Value
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Cheese: Chemistry, Physics and Microbiology
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FOOD PRODUCTION AND FOOD INDUSTRY VOL 1 (HB 2016)
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HANDBOOK OF FOOD PRESERVATION, 3RD EDITION (Food Science and Technology)
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NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD 2 VOL SET 2ED (PB 2026) (Institute of Food Technologists Series)
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Protein Additives in Foodservice Preparations
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Quality Assurance in Tropical Fruit Processing (Springer Lab Manuals)
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