Koleksi

 Halaman Pertama   Sebelumnya   36   37   38   39   40   41   42   43   44   45   Berikutnya   Halaman Akhir 
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Kemanan Pangan

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Probiotik

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Food Safety

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Starch Advances in Structure and Function

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Antimicrobial Susceptibility Testing Protocols

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Nanotechnologies in Food

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Flavonoids

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Physical Properties of Foods

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Bioactive Compounds in Foods

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Technology of Breadmaking

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Anthocyanins

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Characterization of Cereals and Flours

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Food Chemistry

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Microbial Food Contamination

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Microbial Safety of Minimally Processed Foods

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Food Processing

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Preharvest and Postharvest Food Safety

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Potensi Kulit Pisang

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Total Quality Management

 Halaman Pertama   Sebelumnya   36   37   38   39   40   41   42   43   44   45   Berikutnya   Halaman Akhir 

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