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Water Activity in Foods: Fundamentals and Applications, 2nd Edition
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Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
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Water Activity in Foods: Fundamentals and Applications, 2nd Edition
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Food Process Engineering and Technology, 3E
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Methods for Developing New Food Products, Expanded Second Edition
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Handbook of Food Science and Technology 2: Food Process Engineering and Packaging
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Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers
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Composites Materials for Food Packaging
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Innovative Technologies in Seafood Processing
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Food Safety for the 21st Century: Managing HACCP and Food Safety Throughout the Global Supply Chain, 2nd Edition
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Supply Chain Management for Sustainable Food Networks
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Food Preservation and Biodeterioration, 2nd Edition
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Seafood Chilling, Refrigeration and Freezing: Science and Technology
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