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keyword: sensory profile – 12 free books.

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Processing and Preservation of Aquatic Products

Tao Yin and Liu Shi, editors

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Processing and Preservation of Aquatic Products
Tao Yin and Liu Shi, editors
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New Strategies for Innovative and Enhanced Meat and Meat Products

Gonzalo Delgado-Pando and Tatiana Pintado, editors

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New Strategies for Innovative and Enhanced Meat and Meat Products
Gonzalo Delgado-Pando and Tatiana Pintado, editors
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Flavour Volatiles of Wine

Fulvio Mattivi and Matteo Bordiga, editors

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Flavour Volatiles of Wine
Fulvio Mattivi and Matteo Bordiga, editors
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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

Antonella Pasqualone and Carmine Summo, editors

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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Antonella Pasqualone and Carmine Summo, editors
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Research on Characterization and Processing of Table Olives

Beatriz Gandul-Rojas and Lourdes Gallardo-Guerrero, editors

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Research on Characterization and Processing of Table Olives
Beatriz Gandul-Rojas and Lourdes Gallardo-Guerrero, editors
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Sensory Analysis and Consumer Research in New Product Development

Claudia Ruiz-Capillas and Ana Herrero Herranz, editors

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Sensory Analysis and Consumer Research in New Product Development
Claudia Ruiz-Capillas and Ana Herrero Herranz, editors
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Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources

Huerta-Leidenz Nelson (editor)

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Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources
Huerta-Leidenz Nelson (editor)
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Legumes as Food Ingredient

Alfonso Clemente and Jose C. Jimenez-Lopez, editors

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Legumes as Food Ingredient
Alfonso Clemente and Jose C. Jimenez-Lopez, editors
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Advances in Autism Research

Antonio Narzisi (editor)

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Advances in Autism Research
Antonio Narzisi (editor)
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Advances in Autism Research

Antonio Narzisi (editor)

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Advances in Autism Research
Antonio Narzisi (editor)
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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products

Remedios Castro-Mejías and Enrique Durán-Guerrero, editors

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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
Remedios Castro-Mejías and Enrique Durán-Guerrero, editors
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Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective

Witoon Prinyawiwatkul and Adriano Gomes da Cruz, editors

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Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective
Witoon Prinyawiwatkul and Adriano Gomes da Cruz, editors
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