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Industrial Chemistry & Manufacturing Technology Books
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Milk Quality
by Frank Harding
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Understanding Natural Flavors
by J. R. Piggott
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Instrumental Methods for Quality Assurance in Foods
by Fung
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Physicochemical Aspects of Polymer Surfaces
by K. L. Mittal
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Water Relationships in Foods
by Harry Levine
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Interior Water-Based Trade Paint Formulations
by Ernest W. Flick
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Nutraceuticals
by Alexandru Grumezescu (Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science and Faculty of Medical Engineering, Politehnica University of Bucharest, Romania)
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Handbook of Organic Food Processing and Production
by Simon Wright
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$116.19
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Chemical Engineering for the Food Industry
by Peter Fryer
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Emerging Nanotechnologies in Food Science
by Rosa Busquets (Lecturer in Analytical and Forensic Chemistry, School of Life Sciences, Pharmacy and Chemistry, Faculty of Health Science Social Care and Education, Kingston University, UK)
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Trends in Flavour Research
by H. Maarse
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Agricultural Chemical Products
by Ernest W. Flick
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Geometric Design Tolerancing: Theories, Standards and Applications
by Hoda A. ElMaraghy
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Quality Attributes and Their Measurement in Meat, Poultry and Fish Products
by A.M. Pearson
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Technological Advances in Improved and Alternative Sources of Lipids
by Basil S. Kamel
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Drug Delivery System
by Kewal K. Jain
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New Methods of Polymer Synthesis
by J.R. Ebdon
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Seafood Processing By-Products
by Se-Kwon Kim
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Integration of Robots into CIM
by Roger Bernard
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Catalysis and Kinetics: Molecular Level Considerations
by Guy B. Marin (Department of Chemical Engineering and Technical Chemistry, Ghent University, Belgium)
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Thin Films: Preparation, Characterization, Applications
by Manuel P. Soriaga
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Cold and Chilled Storage Technology
by C.V.J. Dellino
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Advances in Food and Nutrition Research
by Steve Taylor (University of Nebraska, Lincoln, NE, USA)
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Advances in Food and Nutrition Research
by Steve Taylor (University of Nebraska, Lincoln, NE, USA)
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Food Engineering 2000
by Pedro Fito
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The Art and History of Book Printing
by Vito J. Brenni
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Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications
by Ion C. Baianu
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Catalyst Deactivation 1999
by G.F. Froment (Laboratorium voor Petrochemische Techniek, Universiteit Gent, Ghent, Belgium)
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Electroresponsive Molecular and Polymeric Systems
by Terje A. Skotheim (Lightsense Technology, Inc)
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Technology of Reduced-additive Foods
by Jim Smith
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Food Packaging and Preservation
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Membrane Technology: Applications to Industrial Wastewater Treatment
by Ana Caetano
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Technology of Vitamins in Food
by P. Berry Ottaway
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Manual of Plastics Analysis
by T.R Crompton
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Lipid Analysis in Oils and Fats
by R.J. Hamilton
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Advances in Food and Nutrition Research
by Steve Taylor (University of Nebraska, Lincoln, NE, USA)
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Developments in Reinforced Plastics
by R.H. Pritchard
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Cancer and Nutrition
by Roslyn B. Alfin-Slater
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Applied Microbiology
by A. Durieux
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Advances in Chemical Engineering
by Volume editor D. H. West (The Dow Chemical Company, USA)
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Advances in Food and Nutrition Research
by Steve Taylor (University of Nebraska, Lincoln, NE, USA)
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Uses of Immobilized Biological Compounds
by George G. Guilbault
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Rapid Analysis of Nonferrous Metals and Alloys
by George Norwitz
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Progress in Medicinal Chemistry
by G. Lawton (St. Ippolyts, Herts, UK)
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Advances in Biomedical Polymers
by C.G. Gebelein
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Low Dimensional Structures Prepared by Epitaxial Growth or Regrowth on Patterned Substrates
by K. Eberl
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Benefiting from Thermal and Mechanical Simulation in Micro-Electronics
by G.Q. Zhang
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Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices
by Mark B. Springett
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