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  1. 1
    Chemistry and Hygiene of Food Additives
    by Lagana��, Pasqualina
    Published 2017

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Electronic Book
  2. 2
    Chemical Profiles of Industrial Cow���s Milk Curds
    by Barone, Caterina
    Published 2017

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    Electronic Book
  3. 3
    Maillard reaction in foods : mitigation strategies and positive properties /

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    Book
  4. 4
    Food Traceability in Jordan : Current Perspectives /

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    Book
  5. 5
    Chemistry and Hygiene of Food Gases /

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    Book
  6. 6
    The Influence of Chemistry on New Foods and Traditional Products
    by Barbieri, Giampiero
    Published 2014

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    Electronic Book
  7. 7
    Analytical Methods for the Assessment of Maillard Reactions in Foods
    by Singla, Rajeev K
    Published 2018

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    Electronic Book
  8. 8
    Chemistry of Maillard Reactions in Processed Foods
    by Parisi, Salvatore
    Published 2018

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    Electronic Book
  9. 9
    The Chemistry of Thermal Food Processing Procedures
    by Micali, Maria
    Published 2016

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Electronic Book
  10. 10
    Chemical Profiles of Industrial Cow’s Milk Curds
    by Barone, Caterina
    Published 2017

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Electronic Book
  11. 11
    Chemistry and Hygiene of Food Additives
    by Laganà, Pasqualina
    Published 2017

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Electronic Book
  12. 12
    The Chemistry of Frozen Vegetables
    by Steinka, Izabela
    Published 2017

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Electronic Book
  13. 13
    Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
    by Barone, Caterina
    Published 2018

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Electronic Book
  14. 14
    The Importance of Packaging Design for the Chemistry of Food Products
    by Brunazzi, Giovanni, 1938-
    Published 2014

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Electronic Book
  15. 15
    Microbial Toxins and Related Contamination in the Food Industry
    by Caruso, Gabriella
    Published 2015

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Electronic Book
  16. 16
    Foods of Non-Animal Origin Chemistry, Technology, Inspection Procedures /
    by Bhagat, Arpan
    Published 2016

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    Electronic Book
  17. 17
    Food Packaging Hygiene
    by Barone, Caterina
    Published 2015

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Electronic Book
  18. 18
    Traceability in the Dairy Industry in Europe Theory and Practice /
    by Mania, Ignazio
    Published 2018

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    Electronic Book
  19. 19
    Raw Material Scarcity and Overproduction in the Food Industry
    by Sharma, Suresh D
    Published 2019

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    Electronic Book
  20. 20
    Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective
    by Zaccheo, Aleardo
    Published 2017

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Electronic Book
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