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Advanced Food Science Books


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I have read every book you've written, along with those by Harold Mcgee, Shirley Corriher and Robert L. Wolke. I'm at a point now where I find myself hungering to further my education in the area of food science and not knowing where to turn. Trips to the library have revealed a handful of old dusty books from the Eisenhower era, back when tobacco was still considered healthy and "DDT is good for me". Are there any more current authors/books in this field that you would recommend? I don't mind complicated diagrams, formulas and heavy number crunching, but I would like to know that what I'm learning includes the most up to date information.

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