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Refined by: subject: Tecnologia De Alimentos remove
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1
Meat products handbook: practical science and technology
Material Type:
Book
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Meat products handbook: practical science and technology

Feiner, Gerhard

Cambridge: Woodhead Publishing 2006

Full text available

2
Material Type:
Journal
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Food science & technology (London. 2001)

United Kingdom Institute of Food Science and Technology

Online access. The library also has physical copies.

3
Introduction to food science and technology
Material Type:
Book
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Introduction to food science and technology

Stewart, George Franklin ; Amerine, M.A

Food science and technology (USA), 1982

New York (USA): Academic Press

Full text available

4
Environmentally Compatible Food Packaging
Material Type:
Book
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Environmentally Compatible Food Packaging

Chiellini, E

Cambridge: Woodhead Publishing 2008

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5
Technological supplementary means for improvement of beverage technology
Material Type:
Article
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Technological supplementary means for improvement of beverage technology

Sergeeva, I.Yu., Kemerovo Inst. of Food Science and Technology (Russian Federation)

Foods and raw materials, 2015-01, Vol.3 (1), p.41-49 [Peer Reviewed Journal]

Kemerovo: Kemerovo Institute of Food Science and Technology

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6
Introduction to Food Science and Technology
Introduction to Food Science and Technology
Material Type:
Book
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Introduction to Food Science and Technology

George Franklin Stewart Maynard Andrew Amerine; Maynard Amerine

Academic Press 1973

Online access. The library also has physical copies.

7
Introduction to Food Science and Technology
Introduction to Food Science and Technology
Material Type:
Book
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Introduction to Food Science and Technology

George Franklin Stewart Maynard A Amerine; Maynard Andrew Amerine; John Hawthorn; Bernard S Schweigert; G.F Stewart; George F Stewart; B. S Schweigert; B. S. S Schweigert

Academic Press 1982

Online access. The library also has physical copies.

8
Chemometrics in food science and technology: A bibliometric study
Material Type:
Article
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Chemometrics in food science and technology: A bibliometric study

Aleixandre Tudo, José ; Castello-Cogollos, L ; Aleixandre Benavent, José Luís ; Aleixandre-Benavent, Rafael

Elsevier 2022-03

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9
Physical properties of foods and effect of water on them, 4: Application of glass transition concept in the field of food science and technology
Material Type:
Article
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Physical properties of foods and effect of water on them, 4: Application of glass transition concept in the field of food science and technology

Hagiwara, T.(Tokyo Univ. of Marine Science and Technology (Japan))

Japan Journal of Food Engineering (Japan), 2009-03, Vol.10 (1) [Peer Reviewed Journal]

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10
Food Fortification and Supplementation: Technological, Safety and Regulatory Aspects
Material Type:
Book
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Food Fortification and Supplementation: Technological, Safety and Regulatory Aspects

Ottaway, P. Berry

Cambridge: Elsevier Science 2008

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