Search Results for Food technology

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Cost 917 : biogenically active amines in food : food science and technology

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Cost 917 : biogenically active amines in food : food science and technology

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Morgan, David M. L., ed.

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Cost 917 : biogenically active amines in food : food science and technology / Morgan, David M. L

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Physical properties of foods

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Physical properties of foods

Yazar

Ronald, Jowitt, ed.

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Kitap

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Food technology

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Food microbiology [electronic resource]

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Food microbiology [electronic resource]

Yazar

Adams, M. R. Moss, M. O.

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Elektronik Kaynak

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TECHNOLOGY & ENGINEERING / Food Science

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Food microbiology [electronic resource]

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Food microbiology [electronic resource]

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Adams, M. R. Moss, M. O.

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TECHNOLOGY & ENGINEERING / Food Science

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Safety Assessment of Genetically Modified Foods [electronic resource]

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Safety Assessment of Genetically Modified Foods [electronic resource]

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Huang, Kunlun. author. SpringerLink (Online service)

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III: Toxicology assessment -- Chapter IV: Human trials -- Chapter V: New technology used in GMOs

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Proceeding of the 1st International Conference on Tropical Agriculture [electronic resource]

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Proceeding of the 1st International Conference on Tropical Agriculture [electronic resource]

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Isnansetyo, Alim. editor. Nuringtyas, Tri Rini. editor. SpringerLink (Online service)

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and Emerging Food Technology and Management. The most common, challenging issues in plant, animal and

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Biology and Biotechnology of Actinobacteria [electronic resource]

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Biology and Biotechnology of Actinobacteria [electronic resource]

Yazar

Wink, Joachim. editor. Mohammadipanah, Fatemeh. editor. Hamedi, Javad. editor. SpringerLink (Online service)

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, aquaculture, biofuel production and food technology. Actinobacteria are one of the most promising sources of

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Molecular Diagnostics [electronic resource] : Part 2: Clinical, Veterinary, Agrobotanical and Food Safety Applications

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Molecular Diagnostics [electronic resource] : Part 2: Clinical, Veterinary, Agrobotanical and Food Safety Applications

Yazar

van Pelt-Verkuil, E. editor. van Leeuwen, W.B. editor. te Witt, R. editor. SpringerLink (Online service)

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techniques, amplification technology, next generation sequencing and bioinformatics for molecular laboratory

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Perspectives in Translational Research in Life Sciences and Biomedicine [electronic resource] : Translational Outcomes Research in Life Sciences and Translational Medicine, Volume 2

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Perspectives in Translational Research in Life Sciences and Biomedicine [electronic resource] : Translational Outcomes Research in Life Sciences and Translational Medicine, Volume 2

Yazar

Banerjee, Ena Ray. author. SpringerLink (Online service)

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combination cultures of commensalistic bacteria can help boost immunity; development of functional food from

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10.

Food Microbiology Laboratory for the Food Science Student [electronic resource] : A Practical Approach

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Food Microbiology Laboratory for the Food Science Student [electronic resource] : A Practical Approach

Yazar

Shen, Cangliang. author. Zhang, Yifan. author. SpringerLink (Online service)

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Technology and Bright-field Microscope Use -- Chapter 3. Enumeration of Bacteria in Broth Suspension by

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11.

Prospects and Challenges in Algal Biotechnology [electronic resource]

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Prospects and Challenges in Algal Biotechnology [electronic resource]

Yazar

Tripathi, Bhumi Nath. editor. Kumar, Dhananjay. editor. SpringerLink (Online service)

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treatment using Phototrophic biofilms and cyanobacterial mats.- 13.Algal turf scruber technology and

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12.

The Potato Genome [electronic resource]

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The Potato Genome [electronic resource]

Yazar

Kumar Chakrabarti, Swarup. editor. Xie, Conghua. editor. Kumar Tiwari, Jagesh. editor. SpringerLink (Online service)

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genotyping-by-sequencing approaches. Potato (Solanum tuberosum L.; 2n = 4x = 48) is the fourth most important food crop of

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