Ham : Prime Hams of Europe Stories and Recipes
Stefaan Daeninck
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Molecules, Microbes, and Meals : The Surprising Science of Food
Alan (Professor of Food Science, Professor of Food Science, Uni Kelly
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Creating Wine : The Emergence of a World Industry, 1840-1914
James Simpson
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The Umami Factor : Full-Spectrum Fermentation for the 21st Century
Robert George
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Beer School : Bottling Success at the Brooklyn Brewery
Steve Hindy
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The Science and Craft of Artisanal Food
Michael H. (Assistant Clinical Professor of Food Science, Assi Tunick
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The World of Soy
Christine M. Du Bois
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Is it Safe to Eat? : Enjoy Eating and Minimize Food Risks
Ian Shaw
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Fundamentals of Food Process Engineering
Romeo T. Toledo
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Smart Specialisation and the Agri-food System : A European Perspective
Katerina Ciampi Stancova
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Environmental Nanotechnology : Volume 2
Nandita Dasgupta
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Wheat Improvement : Food Security in a Changing Climate
Matthew P. Reynolds
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Grossman's Guide to Wines, Beers, and Spirits
Harold J. Grossman
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Sugar Processing : The development of a Third World technology
Raphael Kaplinsky
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Le retour a la biere...et au hockey : L'histoire d'Eric Molson
Helen Antoniou
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The Birth of Bourbon : A Photographic Tour of Early Distilleries
Carol Peachee
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Designer Food : Mutant Harvest or Breadbasket for the World?
Gregory E. Pence
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The International Dictionary of Food & Nutrition
Kenneth N. Anderson
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Supercities On, Under, and Beyond the Earth : Housing, Feeding, Powering, and Transporting the Urban Crowds of the Future
Jeff Dondero
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Cheers! : Wine Cellar Design III
Artpower International
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Nutrition for a Better Life : A Journey from the Origins of Industrial Food Production to Nutrigenomics
Peter Brabeck-Letmathe
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Trends in Food Science-History at Penn State
Manfred Kroger
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Sweet Stuff : An American History of Sweeteners from Sugar to Sucralose
Deborah Jean Warner
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