Physical Chemistry of Foods

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  1. HandbookofBrewing,editedbyWilliamA.Hardwick

  2. AnalyzingFoodforNutritionLabelingandHazardousContaminants,
    editedbyIkeJ.JeonandWilliamG.Ikins

  3. IngredientInteractions:EffectsonFoodQuality,editedbyAnilkumar
    G.Gaonkar

  4. Food PolysaccharidesandTheirApplications,editedbyAlistairM.
    Stephen

  5. SafetyofIrradiatedFoods:SecondEdition,RevisedandExpanded,J.
    F.Diehl

  6. NutritionLabelingHandbook,editedbyRalphShapiro

  7. HandbookofFruitScienceandTechnology:Production,Composition,
    Storage,andProcessing,editedbyD.K.SalunkheandS.S.Kadam

  8. FoodAntioxidants:Technological,Toxicological,andHealthPerspec-
    tives,editedbyD.L.Madhavi,S.S.Deshpande,andD.K.Salunkhe

  9. FreezingEffectsonFoodQuality,editedbyLesterE.Jeremiah

  10. HandbookofIndigenousFermentedFoods:SecondEdition,Revised
    andExpanded,editedbyKeithH.Steinkraus

  11. CarbohydratesinFood,editedbyAnn-CharlotteEliasson

  12. BakedGoodsFreshness:Technology,Evaluation,andInhibitionof
    Staling,editedbyRonaldE.HebedaandHenryF.Zobel

  13. FoodChemistry:ThirdEdition,editedbyOwenR.Fennema

  14. HandbookofFoodAnalysis:Volumes 1 and 2 ,editedbyLeoM.L.
    Nollet

  15. ComputerizedControlSystemsintheFoodIndustry,editedbyGauri
    S.Mittal

  16. TechniquesforAnalyzingFoodAroma,editedbyRayMarsili

  17. Food ProteinsandTheirApplications,editedbySrinivasanDamo-
    daranandAlainParaf

  18. FoodEmulsions:ThirdEdition,RevisedandExpanded,editedbyStig
    E.FribergandKåreLarsson

  19. Nonthermal Preservation of Foods,Gustavo V.Barbosa-Cánovas,
    UshaR.Pothakamury,EnriquePalou,andBarryG.Swanson

  20. MilkandDairyProductTechnology,EdgarSpreer

  21. AppliedDairyMicrobiology,editedbyElmerH.MarthandJamesL.
    Steele

  22. LacticAcidBacteria:Microbiologyand FunctionalAspects:Second
    Edition,RevisedandExpanded,editedbySeppoSalminenandAtte
    vonWright

  23. Handbook of Vegetable Science and Technology: Production,
    Composition,Storage,andProcessing,editedbyD.K.Salunkheand
    S.S.Kadam

  24. PolysaccharideAssociationStructuresinFood,editedbyReginaldH.
    Walter

  25. Food Lipids: Chemistry, Nutrition, and Biotechnology, edited by
    CasimirC.AkohandDavidB.Min

  26. SpiceScienceandTechnology,KenjiHirasaandMitsuoTakemasa

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