Extrusion-Cooking Techniques
Nutrition
author : Leszek Moscick
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Benders’ dictionary of nutrition and food technology Eighth edition
Leszek Moscick
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Food Chemistry 4th revised and extended ed.
Leszek Moscick
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Food Flavour Technology
Leszek Moscick
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Functional polymers in food science from technology to biology. Volume 1, Food packaging
Leszek Moscick
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Color Quality of Fresh and Processed Foods
Leszek Moscick
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Extracting Bioactive Compounds for Food Products Theory and Applications
Leszek Moscick
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APPLICATION OF ALTERNATIVE FOOD-PRESERVATION TECHNOLOGIES TO ENHANCE FOOD SAFETY AND STABILITY
Leszek Moscick
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