Right to Food: Methodological Toolbox : Six Volume Set
Food and Agriculture Organization of the United Nations
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The Professional Chef, Study Guide
The Culinary Institute of America (CIA)
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Drying Technologies for Foods: Fundamentals & Applications: Part III(Co-Published With CRC Press,UK)
Nema, Prabhat, Barjindar Pal Kaur and Arun Majumdar
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£85.25
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Nutrition Labeling : Issues and Directions for the 1990s
Institute of Medicine
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£57.00
£54.25
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Presenting Service : The Ultimate Guide for the Foodservice Professional
Lendal H. (Formerly of Michigan State University) Kotschevar
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£102.95
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Large Quantity Recipes
Margaret E. (Emeritus, University of Washington) Terrell
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