Food Science and Technology

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Milk Fat: Composition, Nutritional Value and Health Implications

2013, Novinka, Food Science and Technology, Nutrition and Diet Research Progress, Food Science and Technology, Chemistry
$98.00

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Sorghum: Production, Growth Habits and Health Benefits

2013, Novinka, Food Science and Technology, Agriculture Issues and Policies, Food Science and Technology, Chemistry
$92.00

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Advances in Cereal and Pseudocereal Research for Functional Foods

2013, Nova, Food Science and Technology, Food Science and Technology, Chemistry
$110.00

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Sucrose: Properties, Biosynthesis and Health Implications

Nova, 2020, Food Science and Technology, Biochemistry Research Trends, Biochemistry, Biology, Life Sciences
$110.00

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Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste

2013, Novinka, Food Science and Technology, Nutrition and Diet Research Progress, Food Science and Technology, Chemistry
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Handbook on Cheese: Production, Chemistry and Sensory Properties

2013, Nova, Food Science and Technology, Agriculture Issues and Policies, Food Science and Technology, Chemistry
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Grapevines at a Glance

Nova, 2020, Food Science and Technology, Food Science and Technology, Chemistry
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Handbook of Chickpeas: Nutritional Value, Health Benefits and Management

Nova, 2019, Food Science and Technology, Nutrition and Diet Research Progress, Food Science and Technology, Chemistry
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Nutrient Content of the U.S. Food Supply: Recent Data and Historical Context

2013, Nova, Food Science and Technology, Nutrition and Diet Research Progress, Nutrition and Diet, Medicine and Health
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Processed Foods: Quality, Safety Characteristics and Health Implications

Food Science and Technology, Food Science and Technology, Chemistry
$179.00

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Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 1

Food Science and Technology, Food Science and Technology, Chemistry
$179.00

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Food Product Traceability in Value Networks

Food Science and Technology, Food Science and Technology, Chemistry
$98.00

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Onion Products: Source of Healthy Compounds

Food Science and Technology, Nutrition and Diet Research Progress, Food Science and Technology, Chemistry
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Co-Cultivation of Pleurotus species with Yeasts

Food Science and Technology, Microbiology Research Advances, Microbiology, Biology, Life Sciences, Food Science and Technology, Chemistry
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Stability and Behavior of Omega-3 Food Emulsions

Food Science and Technology, Food Science and Technology, Chemistry
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Pathophysiology and Mechanisms of Food Allergy

Food Science and Technology, Food Science and Technology, Chemistry
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Controlling the Highs and the Lows of Alcohol in Wine

Food Science and Technology, Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
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Non-Thermal Food Processing: Impact on Chemical, Nutritional and Bioactive Components

Food Science and Technology, Food Science and Technology, Chemistry
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Bioactivity of Oleanane Triterpenoids from Soy (Glycine Max Merr) Depends on the Chemical Structure

Food Science and Technology, Food Science and Technology, Chemistry
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Changes in Rheological Properties of Hard Cheese during its Ageing

Food Science and Technology, Food Science and Technology, Chemistry
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Biofilm Formed on the Soybean Curd Residue is Associated with Efficient Production of a Lipopeptide by Bacillus subtilis

Food Science and Technology, Food Science and Technology, Chemistry
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Metabolic Aspects of Macronutrients

Food Science and Technology, Biochemistry Research Trends, Biochemistry, Chemistry
$58.00

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Chemical Food Safety and Health

Food Science and Technology, Public Health in the 21st Century, Food Science and Technology, Chemistry
$179.00

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Milk Production

Food Science and Technology, Food Science and Technology, Chemistry
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Food Science and Technology

Milk Fat: Composition, Nutritional Value and Health Implications

Sorghum: Production, Growth Habits and Health Benefits

Advances in Cereal and Pseudocereal Research for Functional Foods

Sucrose: Properties, Biosynthesis and Health Implications

Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste

Handbook on Cheese: Production, Chemistry and Sensory Properties

Grapevines at a Glance

Handbook of Chickpeas: Nutritional Value, Health Benefits and Management

Nutrient Content of the U.S. Food Supply: Recent Data and Historical Context

Processed Foods: Quality, Safety Characteristics and Health Implications

Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 1

Food Product Traceability in Value Networks

Onion Products: Source of Healthy Compounds

Co-Cultivation of Pleurotus species with Yeasts

Stability and Behavior of Omega-3 Food Emulsions

Pathophysiology and Mechanisms of Food Allergy

Controlling the Highs and the Lows of Alcohol in Wine

Non-Thermal Food Processing: Impact on Chemical, Nutritional and Bioactive Components

Bioactivity of Oleanane Triterpenoids from Soy (Glycine Max Merr) Depends on the Chemical Structure

Changes in Rheological Properties of Hard Cheese during its Ageing

Biofilm Formed on the Soybean Curd Residue is Associated with Efficient Production of a Lipopeptide by Bacillus subtilis

Metabolic Aspects of Macronutrients

Chemical Food Safety and Health

Milk Production

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Food Science and Technology

Browse Subcategories

Nova Science Publishers, Inc.

About Nova

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My Account

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NOVA Global

Nova A+ Ratings

NOVA NEWSLETTER

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