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PRINCIPLES OF MEAT TECHNOLOGY: 2ND REVISED AND EXPANDED EDITION
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PRACTICAL MANUAL OF HORTICULTURE CROPS: VOL.02: PROCESSING AND POSTHARVEST TECHNOLOGIES
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QUALITY CONTROL AND WASTE UTILIZATION FOR AGRICULTURE AND DAIRY PRODUCTS
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QUALITY CONTROL FOR VALUE ADDITION IN FOOD PROCESSING
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SAFETY AND QUALITY ASSURANCE IN FOOD SUPPLY CHAIN : EMERGING TECHNOLOGIES & CHALLENGES
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SAFETY AND QUALITY MANAGEMENT IN FOOD SUPPLY CHAIN: A FARM TO FORK APPROACH
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FUNDAMENTALS OF HORTICULTURE - Volume 01
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WIDENING THE FOOD BASKET: UNDERUTILIZED AND UNDEREXPLOITED FOOD RESOURCES
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QUALITY ASSESSMENT OF MILK & MILK PRODUCTS
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ADVANCES IN CEREALS PROCESSING TECHNOLOGIES
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ADVANCES IN PROCESSING TECHNOLOGY
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POSTHARVEST MANAGEMENT AND PROCESSING OF FRUITS AND VEGETABLES
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TRADITIONAL FOODS AND NUTRITIONAL SECURITY
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VALUE ADDITION & QUALITY MANAGEMENT DURING PRESERVATION & PROCESSING
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ADVANCES IN FERMENTED FOODS AND BEVERAGES
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GREEN PERSPECTIVES IN FOOD PROCESSING
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PROCESSING,PRESERVATION AND PRODUCT DEVELOPMENT TECHNIQUES FOR FRUITS AND VEGETABLES
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POSTHARVEST MANAGEMENT OF FRUITS AND VEGETABLES
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FUNCTIONAL FOODS PROCESSING AND PACKAGING
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