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Phenolics in Food and Nutraceuticals
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89.99
Format: Paperback
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Flavor of Meat, Meat Products and Seafood
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299.99
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Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing
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204.23
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Nutraceutical and Specialty Lipids and their Co-Products (Nutraceutical Science and Technology)
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89.99
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Food Phenolics: Sources, Chemistry, Effects, Applications
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Dried Fruits: Phytochemicals and Health Effects (Hui: Food Science and Technology)
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Antinutrients and Phytochemicals in Foods (Acs Symposium Series)
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Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives (Publications in Food Science and Nutrition)
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127.72
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Nutraceutical Beverages: Chemistry, Nutrition, and Health Effects (Acs Symposium Series)
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Phytochemicals and Phytopharmaceuticals
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Quality Attributes of Muscle Foods
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169.99
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Nutrigenomics and Proteomics in Health and Disease: Food Factors and Gene Interactions
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Handbook of Seafood Quality, Safety and Health Applications
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291.05
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Seafood Safety, Processing, and Biotechnology
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