CRC Press Food Manipulation Technology: A Soft Robotics Approach

Applied Rheology in Food Processing - CRC Press Book

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Non-Thermal Processing of Functional Foods

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Food Engineering: Principles and Practices

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Food Engineering: Principles and Practices

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Non-Thermal Technologies for the Food Industry: Advances and Regulations

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Integrated Food and Bioprocess Engineering

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Microfluidics in Food Processing: Technologies and Applications (Sustainable Industrial and Environmental Bioprocesses)

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Food Packaging Technology

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Nanobiotechnology for Sustainable Food Management

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Recent Advances in Ready-to-Eat Food Technology

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Food Nutrition, Science and Technology

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How Technological Advances Change Human Food

Emerging Techniques for Food Processing and Preservation

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Applications of Membrane Technology for Food Processing Industries

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CRC Press - Innovative Food Processing Techniques Book

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Advanced Computational Techniques for Heat and Mass Transfer in Food Processing

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CRC Press Food Safety: Quality Control and Management Book

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Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications and Perspectives

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Engineering Aspects of Food Emulsification and Homogenization (Contemporary Food Engineering)

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Fundamentals and Operations in Food Process Engineering

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Food Rheology: A Practical Guide

Food Processing and Preservation Technology: Advances, Methods, and Applications (Innovations in Agricultural & Biological Engineering)

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Enzymes in Food and Beverage Processing

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Transforming Food Environments

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