Food, Philosophy, and Intellectual Property : Fifty Case Studies
Enrico Bonadio
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The Beer Brewing Guide : The EBC Quality Handbook for Small Breweries
Christopher McGreger
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Food Cultures and Geographical Indications in Norway
Atle Wehn Hegnes
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Selection Of Reports And Papers Of The House Of Commons : Malting, Brewing And Distillation
Anonymous
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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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The Chemistry of Wine : From Blossom to Beverage and Beyond
David R. (Professor Chemistry, Professor Chemistry, Temple Uni Dalton
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The Science of Cheese
Michael H. (, USDA Agricultural Research Service) Tunick
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Hop Production : Volume 16
V. (Faculty of Agronomy, Agricultural University, Prague, Cze Rybacek
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Creating Wine : The Emergence of a World Industry, 1840-1914
James Simpson
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Brewing Science, Technology and Print, 1700-1880
James Sumner
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Advances in Food and Nutrition Research : Volume 37
John E. (School of Agricultural and Environmental Sciences, Kinsella
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Annual Reports on NMR Spectroscopy : Special Edition Food Science Volume 31
Graham A. (Royal Society of Chemistry, Burlington House, London, Webb
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Introduction to Food Toxicology
Takayuki (University of California, Davis, USA) Shibamoto
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Thermobacteriology in Food Processing
C. R. (University of Massachusetts, Amherst, U.S.A.) Stumbo
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Modern Winemaking
Philip Jackisch
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Food Biotechnology : Current Issues & Perspectives
Sarah Elderidge
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Clostridium Botulinum : A Spore Forming Organism & a Challenge to Food Safety
Christine Rasetti-Escargueil
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£63.99
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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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Sustainable Food Production : An Earth Institute Sustainability Primer
Dr. Shahid, Ph.D (Director) Naeem
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