Culinary Reactions: The...
Simon Quellen Field
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Home Cheese Making, 4th...
Ricki Carroll,
Ari Weinzweig (Foreword by)
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Thiamine Deficiency Disease,...
Derrick Lonsdale,
Chandler Marrs
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Biodynamic Wine Growing:...
Jean-Michel Florin (Editor),
Bernard Jarman (Translator)
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Whisky Science: A Condensed...
Gregory H Miller
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Chemistry and Biochemistry of...
Jose Perez-Castineira
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Chemistry in Your Kitchen
Matthew Hartings
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Grape Expectations: A Family...
Caro Feely
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Corn: Chemistry and Technology
Sergio O. Serna-Saldivar (Editor)
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Cold Plasma in Food and...
NN Misra (Editor),
Oliver Schlüter (Editor)
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Whisky and Other Spirits:...
Graham Stewart (Editor),
Julie Kellershohn (Editor)
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The Food Chemistry Laboratory...
Connie M Weaver,
James R Daniel
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Analysis in Nutrition...
George Pounis (Editor)
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Sustainable Food Production:...
Dr. Shahid Naeem,
Suzanne Lipton, MPA
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Gut Microbiota: Interactive...
Edward Ishiguro,
Natasha Haskey
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Introduction to Food...
R. Paul Singh,
Dennis R. Heldman
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Introduction to Food Chemistry
Vassilis Kontogiorgos
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Wine Microbiology: Practical...
Kenneth C. Fugelsang,
Charles G. Edwards
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Candy Bites: The Science of...
Richard W. Hartel,
AnnaKate Hartel
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Functional Foods in Cancer...
Yearul Kabir (Editor)
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Principles of Meat Science
Elton D. Aberle,
John C. Forrest
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Microorganisms in Foods 8:...
International Commission on Microbiological Specifications for Foods (Icmsf)
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Principles of Meat Science
Elton Aberle,
John C. Forrest
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Sensory Evaluation of Food:...
Harry T Lawless,
Hildegarde Heymann
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