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Identifies the integral relationship between the food and nutritional sciences. This title details the scientific developments in the areas of food science and nutrition. It intends to provide those in academia and industry with the information on the research in these sciences. It is suitable for food scientists and nutritionists.

Advances in Food and Nutrition Research

Dairy Food Consumption And Obesity Related Chronic Disease - Eva Warensjoe

Pesticide Influences In Fermentation - Pierluigi Caboni, Paolo Cabras

Transmission Of Chagas Disease (American Trypanosomiasis) By Foods - KAREN SIGNORI PEREIRA

Nuclear Magnetic Resonance And Chemometrics To Assess Geographical Origin And Quality Of Traditional Food Products - Consonni R.

Chemical and Instrumental Approaches to Cheese Analysis - Luis Rodriguez-Saona

Finger Millet - Eleusine Coracana - Arun Chandrasekar