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Showing 1 - 60 out of 2,000+ books
Supervision in the Hospitality Industry
John R. Walker
2020
Introducing Food Science
Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke
2015
Nutrition for Foodservice and Culinary Professionals
Karen E. Drummond, Lisa M. Brefere
2016
Food Safety
Ian C. Shaw
2018
Food Packaging
Gordon L. Robertson
2016
Food
Tom Coultate
2016
Gut Microbiota
Edward Ishiguro, Natasha Haskey, Kristina Campbell
2018
Food Regulation
Neal D. Fortin
2022
Handbook of Enology, Volume 2
Pascal Ribéreau-Gayon, Yves Glories, Alain Maujean, Denis Dubourdieu
2021
Professional Food Manager
2016
Insects as Sustainable Food Ingredients
2016
Food Microbiology
Martin R Adams, Maurice O Moss, Peter McClure
2016
Nutrition in Public Health
Arlene Spark, Lauren M. Dinour, Janel Obenchain
2015
The Science of Grapevines
Markus Keller
2015
Manley's Technology of Biscuits, Crackers and Cookies
2011
Biosecurity and Bioterrorism
Jeffrey Ryan, Jan Glarum
2011
Fox and Cameron's Food Science, Nutrition & Health
Michael EJ Lean
2006
The Extra-Virgin Olive Oil Handbook
Claudio Peri
2014
Food Selection and Preparation
Frank D. Conforti
2012
Phosphates in Food
RicardoA. Molins
2018
The Science and Commerce of Whisky
Ian Buxton, Paul S Hughes
2015
Clean Meat
Paul Shapiro
2018
Developing New Functional Food and Nutraceutical Products
2016
Emulsifiers in Food Technology
Viggo Norn
2014
Enzymes in Food Processing
2012
The Lipid Handbook with CD-ROM
Frank D. Gunstone, John L. Harwood, Albert J. Dijkstra
2007
Nutrition and Wound Healing
Joseph A. Molnar MD PhD FACS
2006
Fatty Acids
2017
Winemaking Problems Solved
2010
Food Industry 4.0
Wayne Martindale, Linh Duong, Sandeep Jagtap
2022
Handbook of Molecular Gastronomy
Christophe Lavelle, Herve This, Alan L. Kelly, Roisin Burke
2021
Fats and Oils
Richard D. O'Brien
2008
Food Waste Recovery
2015
Food Labeling Compliance Review
James L. Summers, Elizabeth J. (Betty) Campbell
2008
The Genus Citrus
2020
Heat and Mass Transfer
Ashim K. Datta
2017
Food Packaging Science and Technology
Dong Sun Lee, Kit L. Yam, Luciano Piergiovanni
2008
Management by Menu
Lendal H. Kotschevar, Diane Withrow
2007
Presenting Service
Lendal H. Kotschevar, Valentino Luciani
2006
Fundamental Food Microbiology
Bibek Ray, Arun Bhunia
2013
Sweet, Reinforced and Fortified Wines
Fabio Mencarelli, Pietro Tonutti
2013
Flavor Chemistry and Technology
Gary Reineccius
2005
Integrating Nutrition into Practice
Mary J. Marian, Gerard Mullin, MD
2017
Handbook of Enology, Volume 1
Pascal Ribéreau-Gayon, Denis Dubourdieu, Bernard B. Donèche, Aline A. Lonvaud
2021
Food Processing Handbook
James G. Brennan, Alistair S. Grandison
2012
Essential Microbiology and Hygiene for Food Professionals
Sibel Roller
2012
Handbook of Lean Manufacturing in the Food Industry
Michael Dudbridge
2011
Restaurant Service Basics
Sondra J. Dahmer, Kurt W. Kahl
2008
Practical Guide to Vegetable Oil Processing
Monoj Gupta
2017
Flavor
2016
Edible Seaweeds of the World
Leonel Pereira
2016
Corn
2018
Toxicología alimentaria
Cameán Fernández, Ana María
2006
Handbook of Plum Fruit
Amir Gull, Gulzar Ahmad Nayik, Sajad Mohd Wani, Vikas Nanda
2022
Functional Foods in Cancer Prevention and Therapy
2020
Tilapia Culture
Abdel-Fattah M. El-Sayed
2019
Seaweed in Health and Disease Prevention
2016
Feeding Everyone No Matter What
David Denkenberger, Joshua M. Pearce
2014
Surimi and Surimi Seafood
Jae W. Park
2013
Guide to Foodborne Pathogens
Ronald G. Labbé, Santos García
2013
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