Extrusion cooking
Nutrition
author : Robin Guy
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Introduction to Food Engineering
Robin Guy
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The Art of Making Fermented Sausages
Robin Guy
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Instrumental assessment of food sensory quality
Robin Guy
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Bioreactors Design, Operation and Novel Applications
Robin Guy
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Bread Science The Chemistry and Craft of Making Bread
Robin Guy
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Improving the thermal processing of foods
Robin Guy
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FOOD INDUSTRY BRIEFING SERIES: HACCP
Robin Guy
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