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  • Neurological Disorders and Imaging Physics, Volume 2
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    Neurological Disorders and Imaging Physics, Volume 2

    £120.00
    £120.00 £120.00
  • Fat Performance
    Fat Performance

    Fat Performance

    £99.95
    £99.95 £99.95
  • Principles of Protein–Protein Association
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    Principles of Protein–Protein Association

    £99.00
    £99.00 £99.00
  • Digestion of milk protein and milk fat
    Digestion of milk protein and milk fat

    Digestion of milk protein and milk fat

    £25.00
    £25.00 £25.00
  • Single-cell proteins (SCP) as an alternative feed ingredients
    Cover image for Single-cell proteins (SCP) as an alternative feed ingredients ISBN 9781835457818

    Single-cell proteins (SCP) as an alternative feed ingredients

    £25.00
    £25.00 £0.00
  • Fat Activism
    Fat Activism

    Fat Activism

    £71.95
    £71.95 £71.95
  • Insects as alternative sources of protein for food and feed
    Insects as alternative sources of protein for food and feed

    Insects as alternative sources of protein for food and feed

    £150.00
    £150.00 £150.00
  • Seaweed and microalgae as alternative sources of protein
    Seaweed and microalgae as alternative sources of protein

    Seaweed and microalgae as alternative sources of protein

    £140.00
    £140.00 £140.00
  • Advances in mass breeding/rearing techniques for yellow mealworms as a protein source
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    Advances in mass breeding/rearing techniques for yellow mealworms as a protein source

    £25.00
    £25.00 £25.00
  • Use of protein from yellow mealworms in fish feed
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    Use of protein from yellow mealworms in fish feed

    £25.00
    £25.00 £25.00
  • Instant Insights: Alternative sources of protein for pigs
    Instant Insights: Alternative sources of protein for pigs

    Instant Insights: Alternative sources of protein for pigs

    £37.99
    £37.99 £37.99
  • Understanding the contribution of milk constituents to the texture of dairy products: fermented products
    Understanding the contribution of milk constituents to the texture of dairy products: fermented products

    Understanding the contribution of milk constituents to the texture of dairy products: fermented products

    £25.00
    £25.00 £25.00
  • Use of protein from black soldier flies in fish feed
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    Use of protein from black soldier flies in fish feed

    £25.00
    £25.00 £25.00
  • Instant Insights: Alternative sources of protein for poultry
    Instant Insights: Alternative sources of protein for poultry

    Instant Insights: Alternative sources of protein for poultry

    £37.99
    £37.99 £37.99
  • Protein and Peptide-based Microarrays for Multiplex Detection
    Protein and Peptide-based Microarrays for Multiplex Detection

    Protein and Peptide-based Microarrays for Multiplex Detection

    £120.00
    £120.00 £120.00
  • Advances in understanding the genetics of the nutritional properties of cereals: maize and oat proteins
    Advances in understanding the genetics of the nutritional properties of cereals: maize and oat proteins

    Advances in understanding the genetics of the nutritional properties of cereals: maize and oat proteins

    £25.00
    £25.00 £25.00
  • Developing alternative sources of protein in pig nutrition: insects
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    Developing alternative sources of protein in pig nutrition: insects

    £25.00
    £25.00 £25.00