The New Cultures of Food : Marketing Opportunities from Ethnic, Religious and Cultural Diversity
Martin K. Hingley
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Food : The Chemistry of its Components
Tom Coultate
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Transforming Food Systems : Narratives of Power
Molly D. (Middlebury College, USA) Anderson
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Food, Philosophy, and Intellectual Property : Fifty Case Studies
Enrico Bonadio
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Eating in US National Parks : Cosmopolitan Taste and Food Tourism
Kathleen LeBesco
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Smart Food Industry: The Blockchain for Sustainable Engineering : Volume II - Current Status, Future Foods, and Global Issues
Eduardo Jacob Lopes
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Smart Food Industry: The Blockchain for Sustainable Engineering : Volume II - Current Status, Future Foods, and Global Issues
Eduardo Jacob Lopes
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The History of Rioja Wine : Tradition and Invention
Ludger Mees
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Novel Approaches in Biopreservation for Food and Clinical Purposes
Enriqueta Garcia-Gutierrez
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Novel Approaches in Biopreservation for Food and Clinical Purposes
Enriqueta Garcia-Gutierrez
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Hobbs' Food Poisoning and Food Hygiene
Jim McLauchlin
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Food Wars : The Global Battle for Mouths, Minds and Markets
Tim Lang
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Animal Welfare and Meat Production
Neville (BBSRC and Royal Veterinary College, UK) Gregory
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Food and Nutrition Economics : Fundamentals for Health Sciences
George C. Davis
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Food Wars : The Global Battle for Mouths, Minds and Markets
Tim Lang
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Food Safety in the Hospitality Industry
Tim Knowles
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Hobbs' Food Poisoning and Food Hygiene
Jim McLauchlin
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Routledge Handbook of Food Waste
Christian Reynolds
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The Use of Drugs in Food Animals : Benefits and Risks
National Research Council
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The Food Industries of Europe in the Nineteenth and Twentieth Centuries
Alain Drouard
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Reconnecting Markets : Innovative Global Practices in Connecting Small-Scale Producers with Dynamic Food Markets
Estelle Bienabe
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The Dynamics of the International Brewing Industry Since 1800
Terry Gourvish
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Wine and Identity : Branding, Heritage, Terroir
Matt Harvey
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