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Science and Technology of Fruit Wine Production by
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Publication details: Elsevier ; 2016
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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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Insect Ecology by
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Industrial Oil Crops by
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Induced Fish Breeding by
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Handbook of Lipids in Human Function by
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Handbook of Hygiene Control in the Food Industry by
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Food Preservation by
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Food for the Aging Population by
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Flavor by
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Evolution, Explanation, Ethics and Aesthetics by
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Encapsulations by
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Emulsions by
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Comprehensive Utilization of Citrus By-Products by
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Cold Plasma in Food and Agriculture by
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Canned Citrus Processing by
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Brewing Materials and Processes by
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Advances in Food Authenticity Testing by
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The Science of Grapevines by
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Publication details: Elsevier ; 2015
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Plant Transcription Factors by
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Plant Factory by
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Molecular Microbial Diagnostic Methods by
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Modifying Food Texture by
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Genetic Enhancement of Rabi Sorghum by
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Functional Dietary Lipids by
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Food Safety by
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Feeding Everyone No Matter What by
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Dimensional Analysis of Food Process by
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Bark Beetles by
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Aquatic Functional Biodiversity by
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Advances in Microbial Food Safety by
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Acrylamide in Food by
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The Social Dog by
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Postharvest Handling by
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Origin and Phylogeny of Rices by
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