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Chemistry, texture, and flavor of soy

Published: Washington, DC : American Chemical Society, c2010
Format: Print
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Food contaminants : mycotoxins and food allergens

Published: Washington, DC : American Chemical Society, c2008
Format: Print
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Food, nutrition and sports performance II : the International Olympic Committee consensus on sports nutrition

Published: London ; New York : Routledge, 2004
Format: Print
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Food security new solutions for the twenty-first century

Published: Ames, Iowa : Iowa State University Press, 1999
Format: Electronic Resource, Remote
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Headspace analysis of foods and flavors : theory and practice

Published: New York : Kluwer Academic/Plenum Publishers, 2001
Format: Print
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The menial art of cooking : archaeological studies of cooking and food preparation

Published: Boulder, Colo. : University Press of Colorado, c2012
Format: Print
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Micro/nano encapsulation of active food ingredients

Published: Washington, DC : American Chemical Society, c2009
Format: Print
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Nutrition education in the K-12 curriculum : the role of national standards, workshop summary

Published: Washington, D.C. : National Academies Press, [2013]
copyright 2013
Format: Print
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Over a red-hot stove : essays in early cooking technology

Published: Totnes, [England] : Prospect Books, 2009
Format: Print
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Planning a WIC research agenda : workshop summary

Published: Washington, D.C. : National Academies Press, c2011
Format: Electronic Resource, Remote
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Proceedings of the Nutrition Society

Published: [Wallingford, England?] : Published by CAB International on behalf of the Nutrition Society
Format: Electronic Resource, Remote
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Vegetables : proceedings of the Oxford Symposium on Food and Cookery 2008

Published: Totnes [England] : Prospect, 2009
Format: Print
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