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Methods of Analysis for Functional Foods and Nutraceuticals
Methods of Analysis of Food Components and Additives
Microbial Food Contamination
Microbial Food Contamination, Second Edition
Microbial Foodborne Diseases: Mechanisms of Pathogenesis and Toxin Synthesis
Microbial Safety of Minimally Processed Foods
Microbial Stress Adaptation and Food Safety
Microbiological analysis of red meat, poultry and eggs
Microbiological Risk Assessment in Food Processing
Microbiology of Fruits and Vegetables
Micronutrients and HIV Infection
Milk and Dairy Product Technology
Mineral Components in Foods
Minimal Processing Technologies in the Food Industry
Mint: The Genus Mentha
Mitochondria in Health and Disease
Modeling Microbial Responses in Food
Modelling microorganisms in food
Modern Methods for Lipid Analysis by Liquid Chromatography: Mass Spectrometry and Related Techniques
Modifying Bitterness: Mechanism, Ingredients, and Applications

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