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1
Cheese : chemistry, physics and micrbiology, 1.
Cheese : chemistry, physics and micrbiology, 1.
Fox, P F, 527.54-F792c | Elsevier Applied Science | 1987 527.54-F792c,
2
Developments in food preservation, 4.
Developments in food preservation, 4.
Thorne, Stuart, 574.8-T511d | Elsevier Applied Science | 1987 574.8-T511d,
3
Cheese : chemistry, physics and micrbiology, 2.
Cheese : chemistry, physics and micrbiology, 2.
Fox, P F, 527.54-F792c | Elsevier Applied Science | 1987 527.54-F792c,
4
Extrusion technology for the food industry
Extrusion technology for the food industry
O'Connor, Colm, 574-N999e | Elsevier Applied Science | 1987 574-N999e,
5
Accelerated processing of meat
Accelerated processing of meat
Romita, A, 574.9-R765a | Elsevier Applied Science | 1987 574.9-R765a,
6
Electrochemical science and technology of polymers
Electrochemical science and technology of polymers
Linford, R. G., 530.4-L754e | Elsevier Applied Science | 1987 530.4-L754e,
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