Meat freezing: a source book
by Leddy, Kathleen F., Berry, Brad W.
fromDevelopments in food science
0
Type: Book
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Food hygiene, microbiology and HACCP
by Forsythe, S. J., Hayes, P. R.
fromChapman & Hall food science book
0
Type: Book
Food hygiene, microbiology, and HACCP
by Forsythe, S. J., Hayes, P. R.
fromChapman & Hall food science book
0
Type: Book
Sensory evaluation practices
by Stone, Herbert, Sidel, Joel L.
fromFood science and technology
0
Type: Book
Indicators of milk and beef quality
by Hocquette, J. F., Gigli, S.
fromEAAP publication
0
Type: Book
