Food : The Chemistry of its Components
Tom P Coultate
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Food Microbiology
Martin R (Emeritus Professor Food Microbiology, University of S Adams
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Food
John (Flinders University, Australia) Coveney
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Food Flavours : Biology and Chemistry
Carolyn (McCormick And Co Inc, USA) Fisher
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Science and Commerce of Whisky
Ian (Brollachan Ltd, UK) Buxton
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Wild Mushrooming : A Guide for Foragers
Alison Pouliot
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Beer : Quality, Safety and Nutritional Aspects
Prof. Paul S (Oregon State University, USA) Hughes
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Chemistry and Biology of Winemaking
Ian S (Nethergate Brewery, UK) Hornsey
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Food Microbiology
Martin R (Emeritus Professor Food Microbiology, University of S Adams
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Food, Ecology and Culture : Readings in the Anthropology of Dietary Practices
John R.K. Robson
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Food, Ecology and Culture : Readings in the Anthropology of Dietary Practices
John R.K. Robson
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Food Chains: Quality, Safety and Efficiency in a Challenging World
George (MAICH, Greece) Baourakis
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Food Chains: Quality, Safety and Efficiency in a Challenging World
George (MAICH, Greece) Baourakis
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TUSCANY Land of Wine 2019 : The wonderful world of wine in Tuscany, a country that produces excellent wines and rewarded with acolades from around the globe
Gianluigi Fiori
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Les quatre etapes du raisin 2019 : Le raisin, le nectar des Dieux
Daniel Illam
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Taste, Politics, and Identities in Mexican Food
Steffan Igor (The Autonomous University of Yucatan, Mexico Ayora-Diaz
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Taste, Politics, and Identities in Mexican Food
Steffan Igor (The Autonomous University of Yucatan, Mexico Ayora-Diaz
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Rebellious Cooks and Recipe Writing in Communist Bulgaria
Dr Albena (KU Leuven, Begium) Shkodrova
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Rebellious Cooks and Recipe Writing in Communist Bulgaria
Dr Albena Shkodrova
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Serving People with Food Allergies : Kitchen Management and Menu Creation
Joel J. Schaefer
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Cooking Technology : Transformations in Culinary Practice in Mexico and Latin America
Steffan Igor Ayora-Diaz
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