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Alternative sweeteners
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Sensory properties of foods
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Fruit flavors : biogenesis,characterization,and authentication
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Fruit flavors : biogenesis, characterization, and authentication
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Quality control for the food industry
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맛있다, 과학 때문에 : 시간과 온도가 빚어낸 푸드 사이언스
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Color in food : technological and psychophysical aspects
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Color atlas of postharvest quality of fruits and vegetables
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Flavors and fragrances : a world perspective : proceedings
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Sweeteners: discovery,molecular design and chemoreception
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Chocolate science and technology
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Cow care in Hindu animal ethics
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Biotechnology in flavor production
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Mouthfeel : how texture makes taste
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Sensory shelf life estimation of food products
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The Influence of chemistry on new foods and traditional products
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Processing of raw cocoa for the market
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Quality of horticultural products
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Food proteins and lipids
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