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21. Handbook of Fermented Meat and Poultry 2e
Toldra
Wiley-Blackwell
E-ISBN: 9781118522691 ISBN: 9781118522653
22. Lactic Acid Bacteria - Biodiversity and Taxonomy
Holzapfel
Wiley-Blackwell
E-ISBN: 9781444333831 ISBN: 9781118655252
23. Mathematical and Statistical Methods in Food Science and Technology
Granato
Wiley-Blackwell
E-ISBN: 9781118433683 ISBN: 9781118434635
24. Meat Inspection and Control in the Slaughterhouse
Ninios
Wiley-Blackwell
E-ISBN: 9781118525869 ISBN: 9781118525821
25. Milk and Dairy Products as Functional Foods
Kanekanian
Wiley-Blackwell
E-ISBN: 9781444336832 ISBN: 9781118635056
26. Nano- and Microencapsulation for Foods
Kwak
Wiley-Blackwell
E-ISBN: 9781118292334 ISBN: 9781118292327
27. Novel Plant Bioresources - Applications in Food, Medicine and Cosmetics
Gurib-Fakim
Wiley-Blackwell
E-ISBN: 9781118460610 ISBN: 9781118460566
28. Oats Nutrition and Technology
Chu
Wiley-Blackwell
E-ISBN: 9781118354117 ISBN: 9781118354100
29. Olive Oil Sensory Science
Monteleone
Wiley-Blackwell
E-ISBN: 9781118332528 ISBN: 9781118332511
30. Practical Food Safety - Contemporary Issues and Future Directions
Bhat
Wiley-Blackwell
E-ISBN: 9781118474600 ISBN: 9781118474563
31. Seafood Processing - Technology, Quality and Safety
Boziaris
Wiley-Blackwell
E-ISBN: 9781118346211 ISBN: 9781118346174
32. The Extra-Virgin Olive Oil Handbook
Peri
Wiley-Blackwell
E-ISBN: 9781118460450 ISBN: 9781118460412
33. The Perfect Meal - The Multisensory Science of Food and Dining
Spence
Wiley-Blackwell
E-ISBN: 9781118490822 ISBN: 9781118491003