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Manufacturing Yogurt and Fermented Milks
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Dried Fruits
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Handbook of Plant Food Phytochemicals
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High Temperature Processing of Milk and Milk Products
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Extra-Virgin Olive Oil Handbook
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Dry Beans and Pulses
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Membrane Processing
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Bioactive Compounds from Marine Foods
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Sweeteners and Sugar Alternatives in Food Technology
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BRC Global Standard for Food Safety
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Oats Nutrition and Technology
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Handbook of Meat, Poultry and Seafood Quality
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Handbook of Fruits and Fruit Processing
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Stevioside
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Emerging Technologies in Meat Processing
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