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1
Estimation of Korean Adult's Daily Intake of Ethyl Carbamate through Korean Commercial Alcoholic Beverages Based on the Monitoring
Estimation of Korean Adult's Daily Intake of Ethyl Carbamate through Korean Commercial Alcoholic Beverages Based on the Monitoring
Mi Sun Ha, Soo Jung Hu, Hee Ra Park, Hyo Min Lee,, | Korean Societyof Food Science&Technology | 2006 ,
2
Measurements of Deodorizing Activities of the Beverage Formulated with Green Tea Extract, Champignon Extract and Cyclodextrin
Measurements of Deodorizing Activities of the Beverage Formulated with Green Tea Extract, Champignon Extract and Cyclodextrin
Inwook Choi, Sungran Kim, Changhwa Jung, Meeweon, | Korean Societyof Food Science&Technology | 2004 ,
3
The beverage service world
The beverage service world
Rande, Wallace L., 594.1-R191b | Prentice Hall | 2001 594.1-R191b,
4
Food and beverage management
Food and beverage management
Cousins, John, 591.98-C867f | Prentice Hall | 2002 591.98-C867f,
5
Managing Service in food and beverage operations
Managing Service in food and beverage operations
Rey, Anthony M., 594.8-R456m | Educational Institute of the American Hotel & Motel Association | 1985 594.8-R456m,
6
Food and Beverage Service
Food and Beverage Service
Axler, Bruce H, 594.8-A969f | Wiley & Sons | 1990 594.8-A969f,
7
Food and Beverage Management in Hotels
Food and Beverage Management in Hotels
Schmidt, Arno., 591.9825-S351f | Van Nostrand Reinhold | 1987 591.9825-S351f,
8
The Taste of wine : The art and science of wine appreciation
The Taste of wine : The art and science of wine appreciation
Peynaud, Emile, 573.2-P515t | John Wiley & Sons | 1996 573.2-P515t,
9
Knowing and making wine
Knowing and making wine
Peynaud, Emile, 573.2-P515k | John Wiley & Sons | 1984 573.2-P515k,
10
Wine appreciation
Wine appreciation
Vine, Richard P., 573.2-V782w-R | John Wiley & Sons | 1997 573.2-V782w-R,
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