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  1. Ebook
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    Emulsifiers have traditionally been described as ingredients that assist in formation and stabili...

    128,38 €Ebook
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  2. Ebook
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    This volume examines the science and technology of frozen dessert production and quality. It expl...

    85,58 €Ebook
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  3. Ebook
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    In a series of easy-to-digest chapters well-flavoured with humour, this book offers a narrative t...

    26,73 €Ebook
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  4. Ebook
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    Careers in Food Science provides detailed guidelines for students and new employees in the foo...

    69,53 €Ebook
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  5. Ebook
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    Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat...

    16,98 €Ebook
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  6. Ebook
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    Cosa mangia l’America nell’era moderna? Probabilmente molte delle cose che mangeremo anche noi...

    2,69 €Ebook
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  7. Ebook
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    The approach to teaching the concepts of food processing to the undergrad- uate food science majo...

    122,98 €Ebook
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  8. Ebook
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    Completely re-written with two new co-authors who provide expertise in physical chemistry and eng...

    82,29 €Ebook
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  9. Ebook
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    Food emulsions have existed since long before people began to process foods for distribution and ...

    88,09 €Ebook
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  10. 85,58 €Ebook
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  11. 234,32 €Ebook
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  12. Ebook
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    A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skill...

    43,68 €Ebook
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