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مكتبة إقتدار
Book Page :
Conventional and Advanced Food Processing Technologies
Welcome
Arabic
Book Details
Conventional and Advanced Food Processing Technologies
Nutrition
author :
Suvendu Bhattacharya
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The Art of Making Fermented Sausages
Suvendu Bhattacharya
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Cellulose and Cellulose Derivatives in the Food Industry
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Handbook of food process design
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Extrusion Processing Technology Food and Non-Food Biomaterials
Suvendu Bhattacharya
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Continuous Thermal Processing of Foods Pasteurization and UHT Sterilization
Suvendu Bhattacharya
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Italian Food Preservation: Tomato Passata, Giardiniera, Sweet Onion Jam, and More Italian Food Preservation Methods
Suvendu Bhattacharya
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Fundamentals of Food Reaction Technology
Suvendu Bhattacharya
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Food energy – methods of analysis and conversion factors
Suvendu Bhattacharya
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