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  1. 1

    Culinology the intersection of culinary art and food science

    Published 2017
    Book

    Culinology the intersection of culinary art and food science
  2. 2

    Association between consumption of iron-fortified processed foods and anemia status among children aged 3 to 5 years in Manila by Garcia-Malabad, Cristina J.

    Published 2014
    Thesis

    Association between consumption of iron-fortified processed foods and anemia status among children aged 3 to 5 years in Manila
  3. 3

    Organic meat production and processing

    Published 2012
    Book

    Organic meat production and processing
  4. 4

    Food process engineering operations by Saravacos, George D. 1928-, Maroulis, Zacharias B. 1957-

    Published 2011
    Book

    Food process engineering operations
  5. 5

    Process-induced food toxicants occurrence, formation, mitigation, and health risks by Stadler, Richard H.

    Published 2009
    Book

    Process-induced food toxicants occurrence, formation, mitigation, and health risks
  6. 6

    Thermal processing of food potential health benefits and risks : symposium

    Published 2007
    Book

    Thermal processing of food potential health benefits and risks : symposium

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