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Food engineering systems

by Farrall, Arthur William

fromAvi Textbook Series

0 Type: Book

Byproducts from milk

by Webb, Byron H., Whittier, Earle O.

0 Type: Book

Byproducts from milk

by Webb, Byron H., Whittier, Earle O.

0 Type: Book

Corn: culture, processing, products

by Inglett, George E.

fromMajor feed and food crops in agriculture and food series

0 Type: Book

Food microbiology: public health and spoilage aspects

0 Type: Book

Food microbiology: public health and spoilage aspects

by Defigueiredo, Mario P., Splittstoesser, Don F.

0 Type: Book

Source book of food enzymology

by Schwimmer, Sigmund

fromAvi sourcebook and handbook series

0 Type: Book

Source book of food enzymology

by Schwimmer, Sigmund

fromAvi sourcebook and handbook series

0 Type: Book

Source Book of Flavors

by Heath, Henry B.

fromSource book and handbook series

0 Type: Book

Subjects

Dairy Products (2) Lait (2) Microbiologie alimentară (2) Prehrana (2) Produits laitiers (2) milk (2) Aliments -- Composition (1) Ciuperci (1) Controle (1) Corn (1) Corn products industry (1) Enzymes (1) Enzymologie (1) Enzymy (1) Food -- Composition (1) Industrii agroalimentare -- C… (1) Micologie (1) Produits du maïs -- Industrie (1) Przemysł rolno-spożywczy -- a… (1) corn (seed) (1) enzyme (1) maïs (1) zea mays (1) Żywność -- skład chemiczny (1) Żywność -- suszenie (1)

Contributor

Schwimmer, Sigmund (2) Webb, Byron H. (2) Whittier, Earle O. (2) Beuchat, Larry R. (1) DeMan, John M. (1) Defigueiredo, Mario P. (1) Farrall, Arthur William (1) Heath, Henry B. (1) Inglett, George E. (1) Lee, Frank A. (1) Splittstoesser, Don F. (1)

Publisher

The AVI Publishing Company (14) Avi Publishing Company (Westp… (1)

Year

1983 (1) 1981 (3) 1980 (1) 1979 (2) 1976 (2) 1973 (2) 1970 (3)

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The AVI Publishing Company

Principles of food chemistry

Food engineering systems

Food dehydration

Food dehydration

Byproducts from milk

Byproducts from milk

Corn: culture, processing, products

Food microbiology: public health and spoilage aspects

Food microbiology: public health and spoilage aspects

Source book of food enzymology

Source book of food enzymology

Source Book of Flavors

Food and beverage mycology

Basic Food Chemistry

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