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The Coconut by
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Publication details: Elsevier ; 2017
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Starch-Based Materials in Food Packaging by
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Staphylococcus aureus by
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Soil Nematodes of Grasslands in Northern China by
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Soft Chemistry and Food Fermentation by
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Proteomics in Food Science by
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Proteins in Food Processing by
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Practical Guide to Vegetable Oil Processing by
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Nanoencapsulation of Food Bioactive Ingredients by
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Nanobiosensors by
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Innovative Technologies for Food Preservation by
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Gluten-Free Ancient Grains by
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Genetically Engineered Foods by
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Food Processing Technology by
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Food Packaging by
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Food Biosynthesis by
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FDA Warning Letters About Food Products by
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Ethnozoology by
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Discrimination Testing in Sensory Science by
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Coral Reef Marine Plants of Hainan Island by
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Conservation for the Anthropocene Ocean by
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Cheese by
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Biology of Oysters by
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Baking Problems Solved by
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Wheat Flour by
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The Stability and Shelf Life of Food by
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The Microbiological Quality of Food by
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Snow Leopards by
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Skin Diseases of Cattle in the Tropics by
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Sketches of Nature by
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Seaweed in Health and Disease Prevention by
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Seafood Authenticity and Traceability by
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Science and Technology of Fruit Wine Production by
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Rye and Health by
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Protein Byproducts by
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Producing Safe Eggs by
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Nutraceuticals by
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Mushroom Biotechnology by
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Modeling in Food Microbiology by
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Lactose-Derived Prebiotics by
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Insects as Sustainable Food Ingredients by
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