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Industrial Chemistry & Manufacturing Technology Books
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Advances in Food and Nutrition Research
by Steve Taylor (University of Nebraska, Lincoln, NE, USA)
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Applications of Advanced Technology to Ash-Related Problems in Boilers
by L. Baxter
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Self-order and Form in Polymeric Materials
by A. Keller
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Integrated Distributed Intelligent Systems in Manufacturing
by M. Rao
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Manufacturing Challenges in Electronic Packaging
by Y.C. Lee
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Supercritical Fluid Processing of Food and Biomaterials
by Syed S.H. Rizvi
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Milk Quality
by Frank Harding
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Understanding Natural Flavors
by J. R. Piggott
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Instrumental Methods for Quality Assurance in Foods
by Fung
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Interior Water-Based Trade Paint Formulations
by Ernest W. Flick
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Handbook of Organic Food Processing and Production
by Simon Wright
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Trends in Flavour Research
by H. Maarse
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Agricultural Chemical Products
by Ernest W. Flick
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Geometric Design Tolerancing: Theories, Standards and Applications
by Hoda A. ElMaraghy
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Quality Attributes and Their Measurement in Meat, Poultry and Fish Products
by A.M. Pearson
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Technological Advances in Improved and Alternative Sources of Lipids
by Basil S. Kamel
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Catalysis and Kinetics: Molecular Level Considerations
by Guy B. Marin (Department of Chemical Engineering and Technical Chemistry, Ghent University, Belgium)
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Thin Films: Preparation, Characterization, Applications
by Manuel P. Soriaga
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Cold and Chilled Storage Technology
by C.V.J. Dellino
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Advances in Food and Nutrition Research
by Steve Taylor (University of Nebraska, Lincoln, NE, USA)
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Advances in Food and Nutrition Research
by Steve Taylor (University of Nebraska, Lincoln, NE, USA)
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Food Engineering 2000
by Pedro Fito
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Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications
by Ion C. Baianu
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Electroresponsive Molecular and Polymeric Systems
by Terje A. Skotheim (Lightsense Technology, Inc)
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Technology of Reduced-additive Foods
by Jim Smith
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Food Packaging and Preservation
by M. Mathlouthi
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Membrane Technology: Applications to Industrial Wastewater Treatment
by Ana Caetano
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Technology of Vitamins in Food
by P. Berry Ottaway
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Lipid Analysis in Oils and Fats
by R.J. Hamilton
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Food Hydrocolloids
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Advances in Food and Nutrition Research
by Steve Taylor (University of Nebraska, Lincoln, NE, USA)
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Developments in Reinforced Plastics
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Cancer and Nutrition
by Roslyn B. Alfin-Slater
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Applied Microbiology
by A. Durieux
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Advances in Chemical Engineering
by Volume editor D. H. West (The Dow Chemical Company, USA)
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Uses of Immobilized Biological Compounds
by George G. Guilbault
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Rapid Analysis of Nonferrous Metals and Alloys
by George Norwitz
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Progress in Medicinal Chemistry
by G. Lawton (St. Ippolyts, Herts, UK)
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Advances in Biomedical Polymers
by C.G. Gebelein
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Low Dimensional Structures Prepared by Epitaxial Growth or Regrowth on Patterned Substrates
by K. Eberl
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Benefiting from Thermal and Mechanical Simulation in Micro-Electronics
by G.Q. Zhang
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Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices
by Mark B. Springett
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Advanced Techniques for Surface Engineering
by W. Gissler
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Intrinsically Conducting Polymers: An Emerging Technology
by M. Aldissi
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Advances in Food and Nutrition Research
by Steve Taylor (University of Nebraska, Lincoln, NE, USA)
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Alternative Formulations and Packaging to Reduce Use of Chlorofluorocarbons
by T.P. Nelson
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Modern Dairy Technology
by R. K. Robinson
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Quality-Oriented Design of Business Processes
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