Search Results for Hartel, Richard W.

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Sai cosa mangi? La scienza del cibo

Author

Hartel, Richard W. author. Hartel, AnnaKate. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-88-470-1175-5

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Careers in Food Science: From Undergraduate to Professional

Author

Hartel, Richard W. editor. Klawitter, Christina P. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-77391-9

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Food Emulsifiers and Their Applications

Author

Hasenhuettl, Gerard L. editor. Hartel, Richard W. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-3-030-29187-7

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Ice Cream

Author

Goff, H. Douglas. author. Hartel, Richard W. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE(331946.1)

Electronic Access

http://dx.doi.org/10.1007/978-1-4614-6096-1

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Food Emulsifiers and Their Applications Second Edition

Author

Hasenhuettl, Gerard L. editor. Hartel, Richard W. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-75284-6

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Healthful lipids

Author

Akoh, Casimir C., 1955- Lai, Oi-Ming. American Oil Chemists' Society.

Preferred Shelf Number

ONLINE

Electronic Access

book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.

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