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Pulsed Electric Fields Technology for the Food Industry : Fundamentals and Applications

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Fruit Preservation : Novel and Conventional Technologies

Fruit preservation: novel and conventional technologies

Minimally Processed Refrigerated Fruits and Vegetables

Green Technologies in Food Production and Processing

Ultrasound technologies for food and bioprocessing

Food engineering interfaces

Green Technologies in Food Production and Processing

Advances in Food Process Engineering Research and Applications

Handbook of Food Processing Equipment

Chemical Engineering for the Food Industry

Food Safety Engineering

Agents of Change: Enzymes in Milk and Dairy Products

Thermal Processing of Packaged Foods

Handbook of Food Processing Equipment

High Pressure Fluid Technology for Green Food Processing

Nonthermal Processing in Agri-Food-Bio Sciences : Sustainability and Future Goals

Food materials science: principles and practice

Food Processing: Strategies for Quality Assessment

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Food Processing: Strategies for Quality Assessment

Ultrasound Technologies for Food and Bioprocessing

High Pressure Processing of Food : Principles, Technology and Applications

Minimally Processed Refrigerated Fruits and Vegetables

High Pressure Processing of Food : Principles, Technology and Applications

Minimally Processed Refrigerated Fruits and Vegetables

Fruit Preservation : Novel and Conventional Technologies

Advances in Food Process Engineering Research and Applications

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