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Bücher von CRC Press 760-780 von 826

The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition
The International Seafood Trade
The Lipid Handbook with CD-ROM, Third Edition
The Mechanical Behavior of Salt - Understanding the THMC Processes in Salt Rocks: 6th Conference (SaltMech6), Hannover, Germany, 22-25 May 2007
The Mediterranean Diet: Constituents and Health Promotion
The Microwave Processing of Foods
The Nutrition Handbook for Food Processors
The Packaging Development Process: A Guide for Engineers and Project Managers
The Plastic Film and Foil Web Handling Guide
The Soft Drinks Companion: A Technical Handbook for the Beverage Industry
The Stability and Shelf-life of Food
The World Sugar Market
Thermal Food Processing: New Technologies and Quality Issues
Thermal Properties of Food and Agricultural Materials
Thermal Technologies in Food Processing
Thiamine: Catalytic Mechanisms in Normal and Disease States
Thyme: The Genus Thymus
Tomato Plant Culture: In the Field, Greenhouse, and Home Garden, Second Edition
Toxins in Food
Trace Minerals in Foods

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