Title: Training in Food Processing: Successful Approaches, Author: Sue Azam-Ali
Title: Toxicological Evaluation of Certain Food Additives, Author: Joint FAO/WHO Expert Committee on Food Additives
Title: The Science and Commerce of Whisky / Edition 2, Author: Ian Buxton
Title: The Perfect Meal: The Multisensory Science of Food and Dining / Edition 1, Author: Charles Spence
Title: States and Social Evolution: Coffee and the Rise of National Governments in Central America / Edition 1, Author: Robert G. Williams
Title: Should We Eat Meat?: Evolution and Consequences of Modern Carnivory / Edition 1, Author: Vaclav Smil
Title: Sacred Cow, Mad Cow: A History of Food Fears, Author: Madeleine Ferrières
Title: Remaking the North American Food System: Strategies for Sustainability, Author: C. Clare Hinrichs
Title: Procedures to Investigate Foodborne Illness / Edition 6, Author: International Association for Food Protection
Title: Naturally Dangerous: Surprising Facts About Food, Health, and the Environment / Edition 1, Author: James P. Collman
Title: Mikroskopische Diagnostik pflanzlicher Nahrungs-, Genu�- und Futtermittel, einschlie�lich Gew�rze / Edition 1, Author: Heinz Hahn
Title: Logistica e tecnologia RFID: Creare valore nella filiera alimentare e nel largo consumo / Edition 1, Author: Antonio Rizzi
Title: Is it Safe to Eat?: Enjoy Eating and Minimize Food Risks / Edition 1, Author: Ian Shaw
Title: Is it Safe to Eat?: Enjoy Eating and Minimize Food Risks / Edition 1, Author: Ian Shaw
Title: Inside the FDA: The Business and Politics Behind the Drugs We Take and the Food We Eat / Edition 1, Author: Fran Hawthorne
Title: Future Foods: How Modern Science Is Transforming the Way We Eat, Author: David Julian McClements
Title: Fresh: A Perishable History, Author: Susanne Freidberg
Title: Food Safety: Old Habits, New Perspectives / Edition 1, Author: Phyllis Entis
Title: Food Regulation and Trade: Toward a Safe and Open Global System, Author: Tim Josling
Title: Food Fraud, Author: John M. Ryan

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