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 Halaman Pertama   Sebelumnya   11   12   13   14   15   Berikutnya   Halaman Akhir 

Food oils and their uses

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Active packaging for food applications

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Methods to assess quality and stability of oils and fat-containing foods

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Packaging foods with plastics

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Aseptic processing of foods

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Modern methods in food mycology

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Food canning technology

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Applied sensory analysis of foods vol.1

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Food texture

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Instrumrntation and sensors for thr food industry

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Food colour and appearance

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Food product development from concept to the marketplace

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Hygiene in food manufacturing and handling

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Water and food quality

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Food processing operations, their management, machines, materials and methods vol.2

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Food processing operations, their management, machines, materials and methods vol.3

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Food irradiation

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Irradiation of dry food ingredients

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Food proteins properties and characterization

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Food colloids proteins, lipids and polysaccharides

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 Halaman Pertama   Sebelumnya   11   12   13   14   15   Berikutnya   Halaman Akhir 

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