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         Food Science General:     more books (100)
  1. Introduction to Food Engineering, Third Edition (Food Science and Technology) by R. Paul Singh, Dennis R. Heldman, 2001-07-11
  2. Handbook of Vegetable Science and Technology (Food Science and Technology) by Salunkhe, 1998-03-01
  3. The Microwave Processing of Foods (Woodhead Publishing in Food Science and Technology)
  4. Food Protein Analysis: Quantitative Effects On Processing (Food Science & Technology, 118) by Richard Owusu-Apenten, 2002-05-24
  5. Rapid and On-Line Instrumentation for Food Quality Assurance (Woodhead Publishing in Food Science and Technology)
  6. Foodworks: Over 100 Science Activities and Fascinating Facts That Explore the Magic of Food by Ontario Science Center, 1987-04
  7. How Do Plants Get Food? (Science in the Real World) by Barbara J. Davis, 2009-09-30
  8. Nutraceutical and Functional Food Regulations in the United States and Around the World (Food Science and Technology)
  9. Handbook of Dough Fermentations (Food Science and Technology)
  10. Food Emulsions: Principles, Practices, and Techniques, Second Edition (Contemporary Food Science) by David Julian McClements, 2004-12-16
  11. Processed Meats (FOOD SCIENCE TEXT SERIES) by A.M. Pearson, T.A. Gillett, 1996-09-30
  12. Food Protein Chemistry: An Introduction for Food Scientists (Food Science and Technology (Academic Press)) by Joe M. Regenstein, Carrie E. Regenstein, 1984-07
  13. Handbook of Microwave Technology for Food Application (Food Science and Technology) by Ashim K. Datta, 2001-04-27
  14. Longman Food Science Handbook: Food, Its Components, Nutrition Preparation and Preservation (Longman illustrated dictionaries series) by Nicholas Light, 1992-02

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