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Introduction to Food Chemistry

Agroecology : Leading the Transformation to a Just and Sustainable Food System

Principles of Food Chemistry

Almonds : Botany, Production and Uses

Sensory Evaluation of Food : Principles and Practices

Food Microbiology Laboratory for the Food Science Student : A Practical Approach

Whisky and Other Spirits : Technology, Production and Marketing

Food Microbiology : An Introduction

Cannabis Laboratory Fundamentals

Bioactive Compounds in Foods : Effects of Processing and Storage

Glycoscience: Chemistry and Chemical Biology I-III

Agricultural Proteomics Volume 1 : Crops, Horticulture, Farm Animals, Food, Insect and Microorganisms

Our Carbon Hoofprint : The Complex Relationship Between Meat and Climate

Principles and Practices of Winemaking

Advances in Food Safety and Environmental Engineering : Proceedings of the 4th International Conference on Food Safety and Environmental Engineering (FSEE 2022), Xiamen, China, 25-27 February 2022

Sweeteners : Pharmacology, Biotechnology, and Applications

Environmental Nanotechnology : Volume 2

Why Gut Microbes Matter : Understanding Our Microbiome

Modern Food Microbiology

Fresh-Cut Fruits and Vegetables : Technologies and Mechanisms for Safety Control

Bioremediation of Emerging Contaminants from Soils : Soil Health Conservation for Improved Ecology and Food Security

Essentials of Food Chemistry

Reproductive Technologies in Animals

Sustainable Green Nanotechnology : Food and Agriculture Paradigm

Molecular and Cellular Biology of the Vitamins

The Real Cost of Cheap Food

Health Benefits of Fermented Foods and Beverages

Raspberries

The Welfare of Cattle

Food Packaging : Advanced Materials, Technologies, and Innovations

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