9780834213234 : The microbiological safety and quality of food / edited by Barbara M. Lund, A.C. (Tony) Baird-Parker, Grahame W. Gould.
2000
1
9780834213272 : HACCP in meat, poultry and fish processing / edited by A.M. Pearson and T.R. Dutson.
1999
1
9780834213333 : Quality Management Systems for the Food Industry : a guide to ISO 9001/2 / by Andrew Bolton.
1997
1
9780834213395 : Cheese: Chemistry, Physics and Microbiology : Volume 2: Major Cheese Groups / edited by P.F. Fox.
1994
1
Your entry 9780834213401 would be here
9780834213470 : Packaging in the Environment / by Geoffrey M. Levy.
1992
1
9780834213609 : Fundamentals of dairy chemistry [electronic resource] / editor, Noble P. Wong ; associate editors, Robert Jenness, Mark Keeney, Elmer H. Marth.
2004
1
9780834216334 : Handbook of olive oil : analysis and properties / editors, John Harwood, Ramón Aparicio.
2000
1
9780834216341 : Crystallization in foods / Richard W. Hartel.
2001
1
9780834216426 : Guidelines for Sensory Analysis in Food Product Development and Quality Control / by Roland P. Carpenter, David H. Lyon, Terry A. Hasdell.
2000
1
9780834216464 : The taste of bread : a translation of Le Goût du pain, comment le préserver, comment le retrouver / by Raymond Calvel, Professeur honoraire de boulangerie de l'École française de Meunerie, Professeur honoraire de l'Institut de Boulangerie du Japon, Président d'honneur de l'Association des Amis du Pain française au Japon, Chevalier d'honneur de la Confrérie suisse des Chevaliers du Bon Pain ; translator, Ronald L. Wirtz, PhD, Evans, Georgia ; technical editor, James J. MacGuire, Le Boulangerie Passe-Partout, Montreal, Quebec, Canada ; photographer, Garfield Peters.
2001
1
9780834216716 : Modern food microbiology / James M. Jay.
2000
1
9780834216723 : Minimally processed fruits and vegetables : fundamental aspects and applications / Stella M. Alzamora, María S. Tapia, Aurelio López-Malo.
