The Science of Bakery Products
William P (Bardfield Consultants, UK) Edwards
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Add to BasketThrough the Cellar Door : Australia's beautiful wineries and vineyards, their design and architecture
Alison Weavers
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Ian Buxton
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Carolyn (McCormick And Co Inc, USA) Fisher
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Kari Underly
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Add to BasketHACCP : A Food Industry Briefing
Sara E. (Pillsbury Europe) Mortimore
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Add to BasketSmall-Scale Food Processing : A directory of equipment and methods.
Peter Fellows
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Add to BasketThe Chemistry and Biology of Winemaking
Ian S (Nethergate Brewery, UK) Hornsey
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Add to BasketBeer : Quality, Safety and Nutritional Aspects
Paul S (Oregon State University, USA) Hughes
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David Julian McClements
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Florence (CNRS, France) Bergeaud-Blackler
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Add to BasketMiscellaneous Foods : Supplement to The Composition of Foods
Weng (University of Nottingham) Chan
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Add to BasketVegetables, Herbs and Spices : Supplement to The Composition of Foods
B Holland
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Add to BasketFruit and Nuts : Supplement to The Composition of Foods
B Holland
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Add to BasketHam : Prime Hams of Europe Stories and Recipes
Stefaan Daeninck
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Add to BasketTraditional Foods : Processing for profit
Peter Fellows
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Add to BasketThe Complete Manual of Small-scale Food Processing
Peter Fellows
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Add to BasketMeals to Come : A History of the Future of Food
Warren Belasco
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Add to BasketBeer School : Bottling Success at the Brooklyn Brewery
Steve Hindy
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Add to BasketCreating Wine : The Emergence of a World Industry, 1840-1914
James Simpson
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Add to BasketMolecules, Microbes, and Meals : The Surprising Science of Food
Alan (Professor of Food Science, Professor of Food Science, Uni Kelly
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Add to BasketVegetable Dishes : Supplement to The Composition of Foods
B Holland
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Add to BasketFood Safety and Food Quality
R E (University of York, UK) Hester
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Add to BasketThe Umami Factor : Full-Spectrum Fermentation for the 21st Century
Robert George
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