Food, Philosophy, and Intellectual Property : Fifty Case Studies
Enrico Bonadio
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Food Microbiology
Martin R (Emeritus Professor Food Microbiology, University of S Adams
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Alcohol Not Included : Alcohol-Free Cocktails for the Mindful Drinker
Jassy Davis
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With Alcohol Anything is Popsicle : 60 Frozen Cocktails
Jassy Davis
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Vodka Made Me Do It : 60 Vibrant and Versatile Vodka Cocktails
Colleen Graham
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It's Wine Time : Everything You'Ve Always Wanted to Know but Were Too Afraid to Ask About Red, White, Rose, and Sparkling Wine
Chris Losh
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The Chemistry of Wine : From Blossom to Beverage and Beyond
David R. (Professor Chemistry, Professor Chemistry, Temple Uni Dalton
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The (Not So) Secret Lives of Food Packaging
Anne (SOAS, University of London, UK) Murcott
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Food Cultures and Geographical Indications in Norway
Atle Wehn Hegnes
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Fish : The Complete Fish and Seafood Companion
Mitchell Tonks
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Milk Into Cheese : The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
David Asher
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Food Safety = Behavior : 30 Proven Techniques to Enhance Employee Compliance
Frank Yiannas
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Plastic Water : The Social and Material Life of Bottled Water
Gay (University of Western Sydney) Hawkins
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Pure and Modern Milk : An Environmental History since 1900
Kendra (Assistant Professor of History, Assistant Profes Smith-Howard
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Beer : Tap into the Art and Science of Brewing
Charles (Professor of Food Science and Technology, Professor Bamforth
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Chitin- and Chitosan-Based Biocomposites for Food Packaging Applications
Jissy (Mahatma Gandhi University, Kerala, India) Jacob
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Quality Assurance of Aquatic Foods
G. Jeyasekaran
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Aquatic Food Quality and Safety Assesment Methods
R. Jeya Shakila
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Food Chemistry
David E. Newton
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Handbook Industrial Seasonings
E.W. Underriner
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Modern Winemaking
Philip Jackisch
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California Cuisine and Just Food
Sally K. (College of Natural Resources) Fairfax
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Sustainable Food Production : An Earth Institute Sustainability Primer
Dr. Shahid, Ph.D (Director) Naeem
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