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         Food Science General:     more books (100)
  1. Magnetic Resonance in Food Science: From Molecules to Man (Special Publications)
  2. New Food Product Development: From Concept to Marketplace, Second Edition (CRC Series in Contemporary Food Science) by Gordon W. Fuller, 2004-07-01
  3. Food Packaging Science and Technology (Packaging and Converting Technology) by Dong Sun Lee, Kit L. Yam, et all 2008-04-01
  4. Microbiological Risk Assessment in Food Processing (Woodhead Publishing in Food Science and Technology)
  5. International Food Safety Handbook: Science, International Regulation, and Control (Food Science and Technology) by Vanderheijden, 1999-07-16
  6. Handbook of Food Enzymology (Food Science and Technology)
  7. Making the Most of HACCP: Learning from Others' Experience (Woodhead Publishing in Food Science and Technology)
  8. Viscoelastic Properties of Foods (Elsevier Applied Food Science Series) by M. A. Rao, 1992-07
  9. Super Foods: Genetic Modification of Food (Science at the Edge) by Sally Morgan, 2009-03-15
  10. Food Emulsifiers and Their Applications
  11. Advanced Technologies For Meat Processing (Food Science and Technology)
  12. Drug Residues in Foods: Pharmacology, Food Safety and Analysis (Food Science and Technology)
  13. Dairy Technology: Principles of Milk Properties and Processes (Food Science and Technology) by T. J. Geurts, A. Noomen, et all 1999-04-23
  14. Food Process Design (Food Science and Technology) by Zacharias B. Maroulis, George D. Saravacos, 2003-05-09

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