Handbook of Nuts : Herbal Reference Library
James A. Duke
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We Are What We Eat : Ethnic Food and the Making of Americans
Donna R. Gabaccia
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Sharing Yerba Mate : How South America's Most Popular Drink Defined a Region
Rebekah E. Pite
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A Guide to the World's Vineyards and Wines
Alan J. Buglass
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Wine Management and Marketing Opportunities for Companies and Challenges for the Industry
Foued Cheriet
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Wine Management and Marketing Opportunities for Companies and Challenges for the Industry
Foued Cheriet
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Techniques for Analyzing Food Aroma
Ray Marsili
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Techniques for Analyzing Food Aroma
Ray Marsili
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Cookery for the Hospitality Industry
Graham Dodgshun
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Cookery for the Hospitality Industry
Graham Dodgshun
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Foodservice Manual for Health Care Institutions
Ruby Parker Puckett
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Foodservice Manual for Health Care Institutions
Ruby Parker Puckett
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Sustenance for the Body & Soul
Debra D. Andrist
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None Japanese Food for Health and Longevity : The Science behind a Great Culinary Tradition
Yoshikatsu Murooka
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None Introduction to Viticulture, Winemaking and Wine : From Vineyard to Wine Glass
Alan J. Buglass
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Emerging Technologies for Shelf-Life Enhancement of Fruits
Basharat Nabi Dar
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Emerging Technologies for Shelf-Life Enhancement of Fruits
Basharat Nabi Dar
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A South You Never Ate : Savoring Flavors and Stories from the Eastern Shore of Virginia
Bernard L. Herman
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Applied Human Nutrition for Food Scientists and Home Economists
Sara Diana Garduno Diaz
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Seasons of a Finger Lakes Winery
John C. Hartsock
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Novel Strategies to Improve Shelf-Life and Quality of Foods
Santosh K. Mishra
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Novel Strategies to Improve Shelf-Life and Quality of Foods
Santosh K. Mishra
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