Methods for the Mycological Examination of Food
A.D. King Jr.
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The Science For Conservators Series : Volume 2: Cleaning
Matthew Cushman
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Sensory Evaluation of Food : Principles and Practices
Harry T. Lawless
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Kent's Technology of Cereals : An Introduction for Students of Food Science and Agriculture
N. L. Kent
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Fiber Technology : From Film to Fiber
Hans A. Krassig
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Good Manufacturing Practices for Pharmaceuticals, Seventh Edition
Graham P. Bunn
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Biscuit, Cookie and Cracker Manufacturing Manuals : Manual 5: Secondary Processing in Biscuit Manufacturing
Duncan Manley
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Chemistry and Technology of Yoghurt Fermentation
Ettore Baglio
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Electric Arc Furnace with Flat Bath : Achievements and Prospects
Yuri N. Toulouevski
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Cheese: Chemistry, Physics and Microbiology : Volume 1 General Aspects
P. F. Fox
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Polymer Science and Engineering : The Shifting Research Frontiers
National Research Council
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Solid State Chemistry : An Introduction
Elaine A. (The Open University, Milton Keynes, UK) Moore
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Statistical Methods for Food Science : Introductory Procedures for the Food Practitioner
John A. Bower
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Marine and Offshore Corrosion : Marine Engineering Series
Kenneth A Chandler
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District Heating and Cooling in the United States : Prospects and Issues
National Research Council
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Advances in Baking Technology
B. S. KAMEL AND C. E. STAUFFER
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The Use of Drugs in Food Animals : Benefits and Risks
National Research Council
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Tanning Chemistry : The Science of Leather
Prof. Anthony D (The University of Northampton, UK) Covington
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