Levnedsmidler

0 Type: Book

Hydrophobic interactions in food systems

by Nakai, Shuryo, Li-Chan, Eunice

0 Type: Book

Bacterial starter cultures for foods

by Gilliland, Stanley E.

0 Type: Book

Preservation of food by ionizing radiation

by Josephson, Edward S., Peterson, Martin S.

0 Type: Book

Legume-based fermented foods

by Pierson, Merle D., Salunkhe, D. K., Reddy, N. R.

0 Type: Book

The wheatgrass book: how to grow and use wheatgrass to maximize your h…

by Wigmore, Ann

0 Type: Book

Food protection technology: Current and projected technologies for food prote…

by Felix, C. W., National Sanitation Foundation

0 Type: Book

Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science…

by National Research Council, Board on Science and Technology for International Development

0 Type: Book

Food microbiology

by Frazier, William C., Westhoff, Dennis C.

0 Type: Book

Sensory evaluation of food: theory and practice

by Jellinek, Gisela

fromEllis Horwood series in food science and technology

0 Type: Book

Nutritional evaluation of food processing

by Karmas, E., Harris, R. S.

fromAVI book

0 Type: Book

Sensory evaluation techniques

by Meilgaard, Morten, Civille, Gail Vance, Carr, B. Thomas

0 Type: Book

Food and economics

by Hungate, Lois Simonds, Sherman, Ralph W.

0 Type: Book

Image processing for the food industry

by Davies, E. R.

fromSeries in machine perception and artificial intelligence

0 Type: Book

Sensory evaluation of food: statistical methods and procedures

by O'MAHONY, Michael

fromFood science and technology

0 Type: Book

What is America eating?: proceedings of a symposium, [1984 in Washington D…

by National Research Council, Food and Nutrition Board

0 Type: Book

Flavor of meat, meat products, and seafoods

by Shahidi, Fereidoon

0 Type: Book

Ancient Egyptian materials and technology

by Shaw, Ian, Nicholson, Paul T.

0 Type: Book

Antioxidants in human health and disease

by Temple, Norman J., Garg, Manohar L., Basu, Tapan K., World Congress on Clinical Nutrition, Banff)

0 Type: Book

Chemical and functional properties of food saccharides

fromChemical and functional properties of food components series

0 Type: Book

Books

Account

International food safety handbook: science, international regulation, and control

Hydrophobic interactions in food systems

Bacterial starter cultures for foods

Preservation of food by ionizing radiation

Legume-based fermented foods

The wheatgrass book: how to grow and use wheatgrass to maximize your h…

Food protection technology: Current and projected technologies for food prote…

Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science…

Food microbiology

Sensory evaluation of food: theory and practice

Nutritional evaluation of food processing

Sensory evaluation techniques

Food and economics

Image processing for the food industry

Sensory evaluation of food: statistical methods and procedures

What is America eating?: proceedings of a symposium, [1984 in Washington D…

Flavor of meat, meat products, and seafoods

Ancient Egyptian materials and technology

Antioxidants in human health and disease

Chemical and functional properties of food saccharides

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