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The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Penilaian: 0 dari 5 bintang0 penilaianNutrition and Enhanced Sports Performance: Muscle Building, Endurance, and Strength Penilaian: 4 dari 5 bintang4/5Molecular Gastronomy: Exploring the Science of Flavor Penilaian: 4 dari 5 bintang4/5Sensory Evaluation Practices Penilaian: 0 dari 5 bintang0 penilaianKoji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) Penilaian: 4 dari 5 bintang4/5The Vitamins Penilaian: 0 dari 5 bintang0 penilaianWine Tasting: A Professional Handbook Penilaian: 0 dari 5 bintang0 penilaianGuide to Nutritional Supplements Penilaian: 4 dari 5 bintang4/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Penilaian: 5 dari 5 bintang5/5Nutrition in the Prevention and Treatment of Abdominal Obesity Penilaian: 5 dari 5 bintang5/5Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Penilaian: 0 dari 5 bintang0 penilaianNutrient Metabolism: Structures, Functions, and Genes Penilaian: 0 dari 5 bintang0 penilaianSwindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Penilaian: 3 dari 5 bintang3/5Bread Science: The Chemistry and Craft of Making Bread Penilaian: 5 dari 5 bintang5/5Practical Design, Construction and Operation of Food Facilities Penilaian: 5 dari 5 bintang5/5Introduction to Food Engineering Penilaian: 3 dari 5 bintang3/5Food Processing and Nutrition Penilaian: 5 dari 5 bintang5/5Discriminating Taste: How Class Anxiety Created the American Food Revolution Penilaian: 0 dari 5 bintang0 penilaianDelicious: The Evolution of Flavor and How It Made Us Human Penilaian: 4 dari 5 bintang4/5Best Before: The Evolution and Future of Processed Food Penilaian: 4 dari 5 bintang4/5Make It Safe: A Guide to Food Safety Penilaian: 5 dari 5 bintang5/5Wine Science: Principles and Applications Penilaian: 0 dari 5 bintang0 penilaianThe Mediterranean Diet: An Evidence-Based Approach Penilaian: 0 dari 5 bintang0 penilaianMolecular Basis of Nutrition and Aging: A Volume in the Molecular Nutrition Series Penilaian: 4 dari 5 bintang4/5Food Flavours: Biology and Chemistry Penilaian: 0 dari 5 bintang0 penilaianEncyclopedia of Foods: A Guide to Healthy Nutrition Penilaian: 0 dari 5 bintang0 penilaianPrinciples of Fermentation Technology Penilaian: 5 dari 5 bintang5/5Mouthfeel: How Texture Makes Taste Penilaian: 0 dari 5 bintang0 penilaianBig Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats Penilaian: 4 dari 5 bintang4/5Nutrigenetics: Applying the Science of Personal Nutrition Penilaian: 4 dari 5 bintang4/5
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Glass Transition and Phase Transitions in Food and Biological Materials Penilaian: 0 dari 5 bintang0 penilaianGut Microbiota: Interactive Effects on Nutrition and Health Penilaian: 0 dari 5 bintang0 penilaianOperações Unitárias na Indústria de Alimentos e Química Penilaian: 0 dari 5 bintang0 penilaianMicrorganismos na fermentação de alimentos e bebidas Penilaian: 0 dari 5 bintang0 penilaianChocolate Science and Technology Penilaian: 5 dari 5 bintang5/5Technology of Reduced Additive Foods Penilaian: 0 dari 5 bintang0 penilaianInnovative Technologies in Beverage Processing Penilaian: 0 dari 5 bintang0 penilaianA Complete Guide to Quality in Small-Scale Wine Making Penilaian: 0 dari 5 bintang0 penilaianCrystallization of Lipids: Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals Penilaian: 0 dari 5 bintang0 penilaianFood Industry R&D: A New Approach Penilaian: 0 dari 5 bintang0 penilaianSo You Want to Be a Chef?: Your Guide to Culinary Careers Penilaian: 0 dari 5 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