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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World


Michael Pollan, Sandor Ellix Katz



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Color in food. Improving quality

Color in food. Improving quality


Macdougall B.



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Charcuterie: the craft of salting, smoking, and curing

Charcuterie: the craft of salting, smoking, and curing


Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev



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Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling


Sherri Brooks Vinton



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Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling

Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling


Christopher J. Doona, Florence E. Feeherry, Kenneth Kustin



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Poultry products processing: an industry guide

Poultry products processing: an industry guide


Shabtai Barbut, Shai Barbut



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A Complete Course in Canning and Related Processes, Volume 3: Fundamental Information on Canning

A Complete Course in Canning and Related Processes, Volume 3: Fundamental Information on Canning


D. L. Downing



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Interdisciplinary Food Safety Research (Contemporary Food Science)

Interdisciplinary Food Safety Research (Contemporary Food Science)


Elsa A. Murano, Neal H. Hooker



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The Book of Preserves: Jams, Chutneys, Pickles, Jellies

The Book of Preserves: Jams, Chutneys, Pickles, Jellies


Mary Norwak



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Control of Foodborne Microorganisms (Food Science and Technology)

Control of Foodborne Microorganisms (Food Science and Technology)


Vijay K. Juneja, John Nikolaos Sofos



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65 Pickles, Chutneys & Relishes: Make your own mouthwatering preserves with step-by-step recipes and over 230 superb photographs

65 Pickles, Chutneys & Relishes: Make your own mouthwatering preserves with step-by-step recipes and over 230 superb photographs


Catherine Atkinson



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Advances in Magnetic Resonance in Food Science (Special Publications)

Advances in Magnetic Resonance in Food Science (Special Publications)


B. Hills, G. Webb, P. Belton



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Handbook of Vegetable Preservation and Processing (Food Science and Technology)

Handbook of Vegetable Preservation and Processing (Food Science and Technology)


K.D. Murrell, Wai-Kit Nip, Y. H. Hui, Sue Ghazala, Dee M. Graham



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Food Colloids: Proteins, Lipids and Polysaccharides (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Food Colloids: Proteins, Lipids and Polysaccharides (Woodhead Publishing Series in Food Science, Technology and Nutrition)


B. Bergenstahl, E. Dickinson



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Microbial stress adaptation and food safety

Microbial stress adaptation and food safety


Vijay K. Juneja, Ahmed Elmeleigy Yousef



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Canning and Preserving All-in-One For Dummies

Canning and Preserving All-in-One For Dummies


Consumer Dummies



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Preserving Food Without Freezing Or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

Preserving Food Without Freezing Or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation


Deborah Madison



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Food Security and Environmental Quality in the Developing World

Food Security and Environmental Quality in the Developing World


Rattan Lal, David O. Hansen, Norman Uphoff



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Dimensions of food - Fifth Edition

Dimensions of food - Fifth Edition


Marcia Pimentel, Marjorie M. Devine, Vickie Vaclavik



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Natural Colorants for Food and Nutraceutical Uses

Natural Colorants for Food and Nutraceutical Uses




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Microstructural Principles of Food Processing Engineering (Food Engineering Series)

Microstructural Principles of Food Processing Engineering (Food Engineering Series)


Jose Miguel Aguilera, David W. Stanley



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Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)

Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)


Malcolm Bourne



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Food Colloids: Interactions, Microstructure and Processing (Special Publication)

Food Colloids: Interactions, Microstructure and Processing (Special Publication)


E. Dickinson



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Metal Contamination of Food: Its Significance for Food Quality and Human Health

Metal Contamination of Food: Its Significance for Food Quality and Human Health


Conor Reilly



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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods


Sandor Ellix Katz



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Nondestructive Food Evaluation: Techniques to Anyaluze Properties and Quality (Food Science and Technology)

Nondestructive Food Evaluation: Techniques to Anyaluze Properties and Quality (Food Science and Technology)


Gunasekaran



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Frozen Assets, 2E: Cook for a Day, Eat for a Month

Frozen Assets, 2E: Cook for a Day, Eat for a Month




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Pests of Stored Foodstuffs and their Control

Pests of Stored Foodstuffs and their Control


Dennis S. Hill



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