CULINOLOGY THE INTERSECTION OF CULINARY ART AND FOOD SCIENCE
EDITOR:J.JEFFREY COUSMINER2017 年出版418 页ISBN：97804070481349
1973 EVALUATIONS OF SOME PESTICIDE RESIDUES IN FOOD THE MONOGRAPHS
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2ND FAO/WHO GLOBAL FORUM OF FOOD SAFETY REGULATORS
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Chemical and functional properties of food components second edition
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Proceedings of the Fifth International Congress of Food Science and Technology
edited by Hideo Chiba ... [et al.]1979 年出版436 页ISBN：0444997709
Automatic control and optimisation of food processes ; pt. 2
International Symposium on the Automatic Control and Optimisation of Food Processes1988 年出版564 页ISBN：
INSTANT MEMORY TRAINING FOR SUCCESS PRACTICAL TECHNIQUES FOR A SHARPER MIND
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THE ART OF CLIENT SERVICE THE CLASSIC GUIDE THIRD EDITION
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ICLARM STUDIES AND REVIEWS 5 FOOD POTENTIAL OF AQUATIC MACROPHYTES
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