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Food Science Ebooks
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Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit Rating: 3 out of 5 stars3/5Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Bread Science: The Chemistry and Craft of Making Bread Rating: 4 out of 5 stars4/5Food Microbiology Rating: 4 out of 5 stars4/5The Science of Chocolate Rating: 5 out of 5 stars5/5Encyclopedia of Foods: A Guide to Healthy Nutrition Rating: 0 out of 5 stars0 ratingsIron Fortification of Foods Rating: 4 out of 5 stars4/5Molecular Gastronomy: Exploring the Science of Flavor Rating: 3 out of 5 stars3/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Bittersweet: The Story of Sugar Rating: 3 out of 5 stars3/5The American Plate: A Culinary History in 100 Bites Rating: 3 out of 5 stars3/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsBrewing Rating: 4 out of 5 stars4/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 3 out of 5 stars3/5Food Processing and Nutrition Rating: 5 out of 5 stars5/5The Vitamins Rating: 0 out of 5 stars0 ratingsSensory Evaluation Practices Rating: 0 out of 5 stars0 ratingsThe Chemistry and Biology of Winemaking Rating: 0 out of 5 stars0 ratingsSensory Evaluation of Food: Principles and Practices Rating: 0 out of 5 stars0 ratingsWine Tasting: A Professional Handbook Rating: 0 out of 5 stars0 ratingsDelicious: The Evolution of Flavor and How It Made Us Human Rating: 3 out of 5 stars3/5Nutrition in the Prevention and Treatment of Disease Rating: 4 out of 5 stars4/5The Vitamins: Fundamental Aspects in Nutrition and Health Rating: 0 out of 5 stars0 ratingsBest Before: The Evolution and Future of Processed Food Rating: 4 out of 5 stars4/5Principles of Fermentation Technology Rating: 5 out of 5 stars5/5Introduction to Food Engineering Rating: 3 out of 5 stars3/5Vines for Wines: A Wine Lover's Guide to the Top Wine Grape Varieties Rating: 0 out of 5 stars0 ratings
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A Complete Guide to Quality in Small-Scale Wine Making Rating: 0 out of 5 stars0 ratingsIntroduction to Functional Foods and Nutraceuticals Rating: 0 out of 5 stars0 ratingsGut Microbiota: Interactive Effects on Nutrition and Health Rating: 0 out of 5 stars0 ratingsKetogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health Rating: 0 out of 5 stars0 ratingsThe Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5A Complete Guide to Safety Officer Interview Questions and Answers Rating: 0 out of 5 stars0 ratingsWhiskies Galore: A Tour of Scotland's Island Distilleries Rating: 3 out of 5 stars3/5So You Want to Be a Chef?: Your Guide to Culinary Careers Rating: 0 out of 5 stars0 ratingsNonparametrics for Sensory Science: A More Informative Approach Rating: 0 out of 5 stars0 ratingsManaging Packaging Design for Sustainable Development: A Compass for Strategic Directions Rating: 0 out of 5 stars0 ratingsCrystallization of Lipids: Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals Rating: 0 out of 5 stars0 ratingsAdvances in Food Science and Nutrition Rating: 0 out of 5 stars0 ratingsEssentials of Thermal Processing Rating: 0 out of 5 stars0 ratingsFrozen Food Science and Technology Rating: 0 out of 5 stars0 ratingsHow Flavor Works: The Science of Taste and Aroma Rating: 0 out of 5 stars0 ratingsFood Stabilisers, Thickeners and Gelling Agents Rating: 0 out of 5 stars0 ratingsBeet-Sugar Handbook Rating: 4 out of 5 stars4/5Bioactives in Fruit: Health Benefits and Functional Foods Rating: 0 out of 5 stars0 ratingsThe Seafood Industry: Species, Products, Processing, and Safety Rating: 0 out of 5 stars0 ratingsThermal Processing of Ready-to-Eat Meat Products Rating: 0 out of 5 stars0 ratingsGlass Transition and Phase Transitions in Food and Biological Materials Rating: 0 out of 5 stars0 ratingsFood Materials Science and Engineering Rating: 0 out of 5 stars0 ratingsSanitation: Cleaning and Disinfection in the Food Industry Rating: 0 out of 5 stars0 ratingsEmulsifiers in Food Technology Rating: 0 out of 5 stars0 ratingsBrewing Yeast and Fermentation Rating: 0 out of 5 stars0 ratingsGlobal Food Legislation: An Overview Rating: 0 out of 5 stars0 ratingsManufacturing Yogurt and Fermented Milks Rating: 0 out of 5 stars0 ratingsFish Canning Handbook Rating: 4 out of 5 stars4/5