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56.Brewing jN[6JY1  
Author: Chris A. Boulton &,kB7r"  
Publisher: CRC Press vo<#sa^,j  
Publication Date: 2004-10-19 c] 0  
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55.The World's Wine Markets: Globalization at Work (Paperback) Q+N @j]'  
Paperback: 352 pages 9V!K. _Cb  
Publisher: Edward Elgar Publishing Ltd (27 Jun 2005) 5G[^ah<Tg  
Language English Hc!_o`[{l  
ISBN: 1845425146 Yuck]?#0  
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54.Nutritional Genomics: Discovering the Path to Personalized Nutrition ,KWeW^z'7  
Author: Jim Kaput (Editor), Raymond L. Rodriguez (Editor) |tkmO:  
Publisher: Wiley-Interscience Fwtwf{9I  
Publication Date: 2006-05-05 X9>ujgK  
Number Of Pages: 469 t+ @F"[j  
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53.Prebiotics: Development and Application GYj`-t  
Author: Bob Rastall (Editor), Glenn Gibson (Editor) r`5;G4UI  
Publisher: John Wiley & Sons +_+_`q>]  
Publication Date: 2006-06-05 sQR;!-j  
Number Of Pages: 264 a].Bn#AH!C  
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52.Vegetable Oils in Food Technology (Sheffield Chemistry and Technology of Oils and Fats) yl|+D]  
Author: Frank D. Gunstone n1$p esr  
Publisher: Blackwell :s*&_y  
Publication Date: 2002-10-18 HD Eqq  
Number Of Pages: 337 8>Gp #T  
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51 Food Selection : From Genes to Culture B3e{'14  
Author: Harvey Anderson TE^BfAw@  
Publisher: Chauveheid, Stavelot, Juilett bZ:w_z[3=  
Publication Date: 2002 qzsS"=5  
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50 The Nutrition Handbook for Food Processors _hM3p  
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49 Frying - Improving Quality (Woodhead Publishing in Food Science and Technology) O\,n;oj  
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48 Drug Residues in Foods: Pharmacology, Food Safety and Analysis 7^4F,JuJO  
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47 Food Labelling <GC<uB |p  
Author: J. Ralph Blanchfield rs2G{a  
Publisher: CRC *xR;}%s\  
Publication Date: 2000-08-31 <yz)iCU?  
Number Of Pages: 320 pMnkh}Q#  
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46 Food Additives Revised and Expanded ~Fp,nE-B  
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45 Physical Chemistry of Foods ?,~B@Kx  
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44 Making the Most of HACCP: Learning from Others' Experience $D{ KXkrd  
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43 Fruit and Vegetable Processing: Improving Quality 4C@ .X[r  
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42 HACCP in the Meat Industry %eJolztKZ  
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40 Green Tea Health Benefits and Applications M:%6$``  
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39 Handbook of Food-Drug Interactions UR3qzPm!0e  
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38 Digital Food Photography >U~{WM$"Y  
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37 Food Safety and Toxicity *}P=7TuS  
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36 Laboratory Methods for Sensory evaluation of Food >e^^YR^  
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35 Soybeans as Functional Foods and Ingredients 5ENEx  
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34 Rheology of Fluids and Semisolid Foods  joBS{]  
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33 Rheological Methods in Food Process Engineering 2nd Edition >T)tAZ?WK  
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32 Novel Food Packaging Techniques putRc??o;  
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31 Modern Food Microbiology Z>l|R C  
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30 Minimal Processing Technologies in the Food Industry aX zb]">  
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29 Microorganisms in foods w^=(:`  
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28 Microbiological Risk Assessment in Food Processing w\UAKN60  
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27 Managing Frozen Foods U;*t5l  
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26 Functional Foods Concept to Product >mpNn  
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25 Foodborne Pathogens Hazards, Risk Analysis and Control -!mtLaLw  
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24 Food Safety Handbook iR PE0  
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23 Food Processing Technology: Principles and Practice 2nd edition d0|{/4IWw;  
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22 Food Processing Operations Modeling: Design and Analysis d(d3@b4Ta  
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1. Safety and Quality Issues in Fish Processing xjX5PQu  
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2.Meat Processing: Improving Quality K4tX4U[Z  
Author: Joseph Kerry YJ0[ BcZ  
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