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Blanshard J.M.V.; Mitchell J.R.

Food Structure- Its Creation and Evaluation

$24.84

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Heller, Tom; Muston, Rosemary; Sidell, Moyra; Lloyd, Cathy (eds.)

Working For Health

$5.42

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Graham, Horace D. (ed.)

Food Colloids

$5.74

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Dickinson, Eric (ed.)

Food Emulsions and Foams

$5.10

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Hartert. H.H.; Copley, A.L. (eds.)

Theoretical and Clinical Hemorheology

$27.39

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Jowitt, Ronald; Escher, Felix; Kent, Michael; McKenna, Brian; Roques, Michel (eds.)

Physical Properties of Foods-2

$56.67

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Parris, Nicholas; Barford, Robert (eds.)

Interactions of Food Proteins

$7.01

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