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Probiotics For Sustainable Food And Medicine
Key Elements Of Food Safety And Food Processing
The Development Of New Food Products
Shelf-Life Studies In Food Science
Introduction To Sensory Evaluation Of Food Products
Introduction To Nutrigenomics
Various Types Of Fats, Their Uses, And Risks
Incorporating Natural Products Into The Human Diet
Modern Initiatives for Sustainable Food Production
Analytical Techniques for Food Biopreservation
Food Flavors: Generation, Analysis and Process Influence
Physical Properties of Foods
Food Additive Toxicology
Advanced Fermentation and Cell Technology
The Halal Food Handbook
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