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1
by Whitely, P. R.
Published 1971
Springer US
Table of Contents: “...I Raw Materials -- 1 Flour and cereal products -- 2 Fats and oils -- 3 Sweetening agents -- 4...”
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2
by Holdsworth, S. Donald, Simpson, Ricardo
Published 2016
Springer International Publishing
Table of Contents: “...Preface First Edition -- Preface Second Edition -- Foreword Third Edition -- Part I. Fundamentals...”
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3
Published 1991
Springer US
Table of Contents: “... Inhibitor: Data Needs for Risk Assessment -- 21. Studies of Food Allergens: Soybean and Egg Protein -- 22...”
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4
Published 2014
Springer New York
Table of Contents: “...A. Introduction and Overview -- 1. The Microbiological Safety of Spices and Low Water Activity...”
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5
by Belitz, H.-D., Grosch, Werner, Schieberle, Peter
Published 2004
Springer Berlin Heidelberg
Table of Contents: “...0 Water -- 1 Amino Acids, Peptides, Proteins -- 2 Enzymes -- 3 Lipids -- 4 Carbohydrates -- 5 Aroma...”
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6
by Friedman, Mendel
Published 1986
Springer US
Table of Contents: “... ProteinsThrough Disulfide Interchange -- 22. Relevance of Multiple Soybean Trypsin Inhibitor Forms to Nutritional...”
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7
by Gilbert, James
Published 1996
Springer US
Table of Contents: “... equipment for foodstuffs -- 1.8 Conclusions -- References -- Appendix I Glossary of terms used in sampling...”