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71. Chemesthesis - The sensations of eating - hot,cold, tingling, and numbing; and how to use themin food
McDonald
E-ISBN: 9781118951736 ISBN: 9781118951620
72. Chemistry and Technology of Soft Drinks and Fruit Juices 3e
Ashurst
Wiley-Blackwell
E-ISBN: 9781444333817 ISBN: 9781118634943
73. Chocolate Science and Technology 2e
Afoakwa
E-ISBN: 9781118913789 ISBN: 9781118913758
74. Drying and Storage of Cereal Grains 2e
Bala
E-ISBN: 9781119124238 ISBN: 9781119124207
75. Emerging Technologies in Meat Processing
Cummins
Wiley-Blackwell
E-ISBN: 9781118350683 ISBN: 9781118350676
76. Encapsulation and Controlled Release Technologiesin Food Systems 2e
Lakkis
E-ISBN: 9781118733523 ISBN: 9781118946893
77. Evolutionary Algorithms for Food Science and Technology
Lutton
Wiley-ISTE
E-ISBN: 9781848218130 ISBN: 9781119136828
78. Flavour - From Food to Perception
Guichard
E-ISBN: 9781118929414 ISBN: 9781118929384
79. Food Industry R&D - A New Approach
Traitler
E-ISBN: 9781119089391 ISBN: 9781119089421
80. Food Microbiology - Principles into Practice 2 volset
Erkmen
E-ISBN: 9781119237761 ISBN: 9781119237860