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  1. 1
    Wood Properties and Processing
    Publicado 2020
    Libro electrónico
  2. 2
    New Traits of Agriculture/Food Quality Interface
    Publicado 2022
    Libro electrónico
  3. 3
    Olive Oil : Processing, Characterization, and Health Benefits
    Publicado 2021
    Libro electrónico
  4. 4
    Freeze-Drying Technology in Foods
    Publicado 2021
    Libro electrónico
  5. 5
    Biochemical and Nutritional Changes during Food Processing and Storage
    Publicado 2020
    Libro electrónico
  6. 6
    Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Food and Beverages
    Publicado 2020
    Libro electrónico
  7. 7
    Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
    Publicado 2021
    Libro electrónico
  8. 8
    Forests for a Better Future Sustainability, Innovation and Interdisciplinarity
    Publicado 2022
    Libro electrónico
  9. 9
    Wine Sensory Faults : Origin, Prevention and Removal
    Publicado 2022
    Libro electrónico
  10. 10
    Microplastics in Aquatic Environments : Occurrence, Distribution and Effects
    Publicado 2022
    Libro electrónico
  11. 11
    Carcass and Meat Quality in Ruminants
    Publicado 2022
    Libro electrónico

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