SELECTION OF TECHNOLOGY FOR FOOD PROCESSING IN DEVELOPING COUNTRIES
1983 年出版199 页ISBN：9022008371
SERVICE DESIGN FOR BUSINESS A PRACTICAL GUIDE TO OPTIMIZING THE CUSTOMER EXPERIENCE
BEN REASON2016 年出版189 页ISBN：1118988923
METHODS FOR THE DETERMINATION OF VITAMINS IN FOOD
G.BRUBACHER W.MULLER-MULOT D.A.T.SOUTHGATE2222 年出版166 页ISBN：085334339X
BUILDING A COMMON VISION FOR SUSTAINABLE FOOD AND AGRICULTURE PRINCIPLES AND APPROACHES
2014 年出版50 页ISBN：9251084718
THE LODGING AND FOOD SERVICE INDUSTRY （FOURTH EDITION）
GERALD W.LATTIN，PH.D.CHA2222 年出版391 页ISBN：0866121692
A CULTURAL HISTORY OF FOOD IN ANTIQUITY VOLUME 1
PAUL ERDKAMP2012 年出版251 页ISBN：0857850237
COLLABORATIVE CHANGE:A COMMUNICATION FRAMEWORK FOR CLIMATE CHANGE ADAPTATION AND FOOD SECURITY
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS2010 年出版45 页ISBN：
