Understanding Food:...
Amy Brown
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Coffee: Production, Quality...
Adriana Farah (Editor)
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Meat Products Handbook:...
G Feiner
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Cheesemaking Practice
R. Andrew Wilbey,
J.E. Scott
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Wine Microbiology: Practical...
Kenneth C. Fugelsang,
Charles G. Edwards
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Introduction to Food Chemistry
Vassilis Kontogiorgos
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Cheese and Microbes
Catherine W. Donnelly (Editor)
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The Taste of Bread: A...
Raymond Calvel,
James J. MacGuire (Other adaptation by)
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Everything You Need to Know...
Nick Morgan,
The Whisky Exchange
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Chemistry and Biochemistry of...
Jose P?rez-Castiħeira
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Sensory Evaluation of Food:...
Harry T Lawless,
Hildegarde Heymann
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Introduction to Food...
R Paul Singh,
Dennis R Heldman
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Principles of Meat Science
Elton D Aberle,
John C Forrest
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The Honey Book: Health,...
Andrea Kirk Assaf,
Amy Holliday (Illustrator)
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Principles and Practices of...
Roger B Boulton,
Vernon L Singleton
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Ciderology: From History and...
Gabe Cook
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Sensory-Directed Flavor...
Ray Marsili (Editor)
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Whisky and Other Spirits:...
Graham Stewart (Editor),
Julie Kellershohn (Editor)
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Sensory evaluation techniques
Morten Meilgaard
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Kitchen Pro Series: Guide to...
Thomas Schneller,
Culinary Institute of America
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Food Safety: Past, Present,...
Darin Detwiler
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Biodynamic Wine Growing:...
Jean-Michel Florin (Editor),
Bernard Jarman (Translator)
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Superfoods: Cultural and...
Jeffrey P. Miller (Editor),
Charlene Van Buiten (Editor)
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New Food Product Development:...
Gordon W. Fuller
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