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Books of CRC Press 660-680 of 826

Principles of Enzymology for the Food Sciences, Second Edition,
Principles of Food Toxicology
Principles of Modified-Atmosphere and Sous Vide Product Packaging
Prions and Mad Cow Disease
Probiotics in Food Safety and Human Health
Processing Foods: Quality Optimization and Process Assessment
Processing Fruits: Science and Technology, Second Edition
Processing Vegetables: Science and Technology
Produce Degradation: Pathways and Prevention
Protein Functionality in Food Systems
Protein Nutrition and Mineral Absorption
Protein Quality and the Effects of Processing
Protein-Based Films and Coatings
Proteins and Non-protein Nitrogen in Human Milk
Proteins in food processing
Psychotropic Bacteria in FoodsDisease and Spoilage
Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications
Quality and Grading of Carcasses of Meat Animals
Quality and Preservation of Vegetables
Quality Assurance for the Food Industry: A Practical Approach

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