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Handbook Industrial Seasonings

Analytical chemistry of foods

Food science

Milk and Milk Products : Technology, chemistry and microbiology

Guidelines for Sensory Analysis in Food Product Development and Quality Control

Food Allergies and Adverse Reactions

Microstructural Principles of Food Processing and Engineering

Processed Meats

Cheese: Chemistry, Physics and Microbiology : Volume 2 Major Cheese Groups

Food Industry and the Environment In the European Union: Practical Issues and Cost Implications

Supervision in Education : A Differentiated Approach with Legal Perspectives Instructor's Manual

Principles of Food Processing

Integrated Solid Waste Management: A Lifecycle Inventory

Beverages: Technology, Chemistry and Microbiology

Introduction to Agricultural Engineering : A Problem Solving Approach

Fundamentals of Cheese Science

HACCP Training Resource Pack

Psychoeducational Groups for Patients with Schizophrenia

Sensory evaluation of food : principles and practices

Successful Wine Marketing

HACCP User's Manual

Consumer sensory testing for product development

Chocolate, Cocoa and Confectionery: Science and Technology

Dimensions Of The Meal: Science, Culture, Business, Art

Fruit Processing: Nutrition, Products, and Quality Management

Malting and Brewing Science: Hopped Wort and Beer, Volume 2

Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization

2001 professional's guide to doing business on the Internet : 2001

2001 How to Build a Million Dollar Technology Consulting Practice

Advances in Differential Evolution

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