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  1. 1921

    Handbook of analysis of active compounds in functional foods

    Gepubliceerd in 2012
    Boek

    Handbook of analysis of active compounds in functional foods
  2. 1922

    Handbook of animal-based fermented food and beverage technology

    Gepubliceerd in 2012
    Boek

    Handbook of animal-based fermented food and beverage technology
  3. 1923

    Shelf life assessment of food

    Gepubliceerd in 2012
    Boek

    Shelf life assessment of food
  4. 1924

    Sweeteners nutritional aspects, applications, and production technology

    Gepubliceerd in 2012
    Boek

    Sweeteners nutritional aspects, applications, and production technology
  5. 1925

    Cereal grains laboratory reference and procedures manual door Serna-Saldivar, Sergio O.

    Gepubliceerd in 2012
    Boek

    Cereal grains laboratory reference and procedures manual
  6. 1926

    Specialty foods processing technology, quality, and safety

    Gepubliceerd in 2012
    Boek

    Specialty foods processing technology, quality, and safety
  7. 1927

    Handbook of medical tourism program development developing globally integrated health systems door Todd, Maria K.

    Gepubliceerd in 2012
    Boek

    Handbook of medical tourism program development developing globally integrated health systems
  8. 1928

    Flavor, fragrance, and odor analysis

    Gepubliceerd in 2012
    Boek

    Flavor, fragrance, and odor analysis
  9. 1929

    Social media, crisis communication, and emergency management leveraging Web 2.0 technologies door White, Connie M.

    Gepubliceerd in 2012
    Boek

    Social media, crisis communication, and emergency management leveraging Web 2.0 technologies
  10. 1930

    Knowledge management handbook collaboration and social networking

    Gepubliceerd in 2012
    Boek

    Knowledge management handbook collaboration and social networking

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