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51
Coffee, 4.
Coffee, 4.
Clarke, R J, 594.3463-C599c | Elsevier Applied Science | 1988 594.3463-C599c,
52
Coffee, 3.
Coffee, 3.
Clarke, R J, 594.3463-C599c | Elsevier Applied Science | 1988 594.3463-C599c,
53
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,
54
Extrusion technology for the food industry
Extrusion technology for the food industry
O'Connor, Colm, 574-N999e | Elsevier Applied Science | 1987 574-N999e,
55
Biochemical identification of meat species
Biochemical identification of meat species
Patterson, RLS, 574.907-P318b | New York:Elsevier Applied Science | 1985 574.907-P318b,
56
Gums and stabilisers for the food industry, 4.
Gums and stabilisers for the food industry, 4.
Phillips, Glyn O, 574-P559g | Elsevier Applied Science | 1986 574-P559g,
57
Gums and stabilisers for the food industry, 3.
Gums and stabilisers for the food industry, 3.
Phillips, Glyn O, 574-P559g | Elsevier Applied Science | 1986 574-P559g,
58
Sensory analysis of foods
Sensory analysis of foods
Piggott, JR, 574-P631s | Elsevier Applied Science | 1984 574-P631s,
59
Dynamic failure of materials : theory, experiments and numerics
Dynamic failure of materials : theory, experiments and numerics
Rossmanith, H P, 530-R837d | Elsevier Applied Science | 1991 530-R837d,
60
Accelerated processing of meat
Accelerated processing of meat
Romita, A, 574.9-R765a | Elsevier Applied Science | 1987 574.9-R765a,
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