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author_facet:"Shahidi, Fereidoon"
dewey-ones:"664 - Food technology"
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1
Food lipids : chemistry, flavor, and texture
Published 2005
American Chemical Society
Subjects:
“
...Lipids in
human
nutrition / Research...
”
Call Number:
TP453.L56
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2
Seafoods: Chemistry, Processing Technology and Quality
by
Shahidi, Fereidoon
,
Botta, J.R.
Published 1994
Springer US
“
...Seafoods are important sources of nutrients for
humans
. Proteins and non protein nitrogenous...
”
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3
Canola and Rapeseed : Production, Chemistry, Nutrition and Processing Technology
by
Shahidi, Fereidoon
Published 1990
Springer US
“
... future may commercially be upgraded for
human
consumption. The present monograph reports the latest...
”
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Classification: 664 - Food technology
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664 - Food technology
641 - Food & drink
2
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English
3
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Springer Book Archives -2004
2
ACS Symposium Series
1
Author
Shahidi, Fereidoon
American Chemical Society Division of Agricultural and Food Chemistry
1
Botta, J.R.
1
Weenen, Hugo
1
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