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The Science of Cooking
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What Nourishes Us
Gregor Hasler
Mechanical Damage in Fresh Horticultural Produce
Pankaj B. Pathare
Roe and Roe Gastronomy
Ole G. Mouritsen
Application of Fluorescence Spectroscopy in Food Quality and Control
Romdhane Karoui
Rye
Sukhvinder Singh Purewal
Pumpkin Seed
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Recent Trends and Applications of Leguminous Microgreens As Functional Foods
Piyush Mathur
Application of Bio-Additives For the Food Industry
Abdul Sattar Jatoi
Organic-Based Nanomaterials in Food Packaging
Kaiser Younis
Advances in Oleogel Development, Characterization, and Nutritional Aspects
Camila Palla
The Science of Ice Cream
Chris Clarke
Food Microbiology
M. R. Adams
Steeped
Michelle M. Francl
The Case For Keto
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Handbook of Functional Dairy Products
Colette Shortt
