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Gastronomy and Food Science
Autor Elsevier Books Reference
Microbial Biotechnology in Food and Health
Autor Elsevier Books Reference
Prepping Canning Tips for Survival: Learn how to Properly Can and Store Long Term Food
Autor Stephen Berkley
Chemistry in Your Kitchen
Autor Matthew Hartings
Biotechnological Production of Natural Ingredients for Food Industry
Autor PublishDrive
WECK Home Preserving: Made-from-Scratch Recipes for Water-Bath Canning, Fermenting, Pickling, and More
Autor Stephanie Thurow
Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications
Autor Elsevier Books Reference
Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages
Autor Maurice O'Sullivan
Introduction to the Chemistry of Food
Autor Michael Zeece
Biotechnological Progress and Beverage Consumption: Volume 19: The Science of Beverages
Autor Elsevier Books Reference
Southern Living Little Jars, Big Flavors: Small-batch jams, jellies, pickles, and preserves from the South's most trusted kitchen
Autor The Editors of Southern Living
Prepper's Dehydrator Handbook: Long-term Food Storage Techniques for Nutritious, Delicious, Lifesaving Meals
Autor Shelle Wells
Milk Proteins: From Expression to Food
Autor Elsevier Books Reference
Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control
Autor Elsevier Books Reference
Advances in Cold Plasma Applications for Food Safety and Preservation
Autor Elsevier Books Reference
Glucosinolates: Properties, Recovery, and Applications
Autor Elsevier Books Reference
Gases in Agro-food Processes
Autor Elsevier Books Reference
Tortillas: Wheat Flour and Corn Products
Autor LW Rooney
Carotenoids: Properties, Processing and Applications
Autor Elsevier Books Reference
The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
Autor Elsevier Books Reference
Proteins: Sustainable Source, Processing and Applications
Autor Elsevier Books Reference
Sweet Potato: Chemistry, Processing and Nutrition
Autor Elsevier Books Reference
Food Flavours: Biology and Chemistry
Autor Andy Taylor
Lactose: Evolutionary Role, Health Effects, and Applications
Autor Elsevier Books Reference
Bottled and Packaged Water: Volume 4: The Science of Beverages
Autor Elsevier Books Reference
Innovations in Traditional Foods
Autor Elsevier Books Reference
WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling, and More
Autor Stephanie Thurow
The Joy of Smoking and Salt Curing: The Complete Guide to Smoking and Curing Meat, Fish, Game, and More
Autor Monte Burch
Production and Management of Beverages: Volume 1. The Science of Beverages
Autor Elsevier Books Reference
Red Wine Technology
Autor Elsevier Books Reference

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Ernährungswissenschaft

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