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Author(s)
Title
Year
Location
e-Book
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Special Publication Royal Society of Chemistry
Magnetic Resonance in Food Science : Defining Food by Magnetic Resonance

Classification
SeriesSpecial Publication Royal Society of Chemistry
PublisherRoyal Society of Chemistry
Year2015
Pages223
ISBN978 1 78262 031 0
Medium Online im Internet
e-Book Link
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IFT Press Series
Membrane Processing for Dairy Ingredient Separation

Classification
SeriesIFT Press Series
PublisherWiley-Blackwell
Year2015
Pages275
ISBN978 1 118 59017 1
Medium Online im Internet
e-Book Link
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Microbial Food Safety and Preservation Techniques

Classification
PublisherCRC Press Taylor & Francis Group
Year2015
Pages524
ISBN978 1 4665 9306 0
Medium Online im Internet
Location Borrow book
e-Book Link

Microencapsulation and Microspheres for Food Applications

Classification
PublisherElsevier Academic Press
Year2015
Pages416
ISBN978 0 12 800350 3
Medium Online im Internet
e-Book Link
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Food Engineering Series
Minimally Processed Foods : Technologies for Safety, Quality, and Convenience

Classification
SeriesFood Engineering Series
PublisherSpringer International Publishing AG
Year2015
Pages306
ISBN978 3 319 10676 2
Medium Online im Internet
e-Book Link
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Modeling Food Processing Operations

Classification
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherElsevier Woodhead Publishing Limited
Year2015
Pages347
ISBN978 1 78242 284 6
Medium Online im Internet
Location Borrow book
e-Book Link
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IFT Press Series
Nanotechnology and Functional Foods : Effective Delivery of Bioactive Ingredients

Classification
SeriesIFT Press Series
PublisherWiley-Blackwell
Year2015
Pages388
ISBN978 1 118 46220 1
Medium Online im Internet
e-Book Link
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Woodhead Publishing Series in Food Science, Technology and Nutrition Modifying Food Texture
Novel Ingredients and Processing Techniques

Classification
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition Modifying Food Texture
PublisherElsevier Woodhead Publishing Limited
Year2015
Pages265
ISBN978 1 78242 333 1
Medium Online im Internet
e-Book Link

IFST Advances in Food Science Book Series
Nutraceutical and Functional Food Processing Technology

Classification
SeriesIFST Advances in Food Science Book Series
PublisherWiley-Blackwell
Year2015
Pages382
ISBN978 1 118 50494 9
Medium Online im Internet
e-Book Link

Processing and Impact on Active Components in Food

Classification
PublisherElsevier Academic Press
Year2015
Pages699
ISBN978 0 12 404699 3
Medium Online im Internet
e-Book Link

SpringerBriefs in Molecular Science : Chemistry of Foods
Safety Protocols in the Food Industry and Emerging Concerns

Classification
SeriesSpringerBriefs in Molecular Science : Chemistry of Foods
PublisherSpringer International Publishing AG
Year2015
Pages98
ISBN978 3 319 16491 5
Medium Online im Internet
e-Book Link
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Seafood Chilling, Refrigeration and Freezing : Science and Technology

Classification
PublisherWiley-Blackwell
Year2015
Pages233
ISBN978 1 118 51218 0
Medium Online im Internet
e-Book Link

Seafood Science : Advances in Chemistry, Technology and Applications

Classification
PublisherScience Publishers / CRC Taylor & Francis Group
Year2015
Pages597
ISBN978 1 4665 9582 8
Medium Online im Internet
Location Borrow book
e-Book Link
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Woodhead Publishing Series in Food Science, Technology and Nutrition Modifying Food Texture
Sensory Analysis, Consumer Requirements and Preferences

Classification
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition Modifying Food Texture
PublisherElsevier Woodhead Publishing Limited
Year2015
Pages277
ISBN978 1 78242 334 8
Medium Online im Internet
e-Book Link
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IFT Press Series
Spray Drying Techniques for Food Ingredient Encapsulation

Classification
SeriesIFT Press Series
PublisherWiley-Blackwell
Year2015
Pages294
ISBN978 1 118 86419 7
Medium Online im Internet
e-Book Link

Technology of Breadmaking

Classification
Edition3rd ed.
PublisherSpringer International Publishing AG
Year2015
Pages408
ISBN978 3 319 14686 7
Medium Hardcover / Online im Internet
Location 400 A
Borrow book
e-Book Link
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ACS Symposium Series
The Chemical Sensory Informatics of Food : Measurement, Analysis, Integration

Classification
SeriesACS Symposium Series
PublisherAmerican Chemical Society
Year2015
Pages372
ISBN978 0 8412 3069 9
Medium Online im Internet
e-Book Link

The Food Industry Innovation School : How to Drive Innovation through Complex Organizations

Classification
PublisherWiley-Blackwell
Year2015
Pages260
ISBN978 1 118 94768 5
Medium Online im Internet
e-Book Link
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Tortillas : Wheat Flour and Corn Products

Classification
PublisherAACC International, Inc.
Year2015
Pages288
ISBN978 1 891127 88 5
Medium Online im Internet
e-Book Link
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SpringerBriefs in Food, Health, and Nutrition
Yellow Alkaline Noodles : Processing Technology and Quality Improvement

Classification
SeriesSpringerBriefs in Food, Health, and Nutrition
PublisherSpringer International Publishing AG
Year2015
Pages41
ISBN978 3 319 12864 1
Medium Online im Internet
e-Book Link