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  1. 1
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    El azafrán: cultivo, enfermedades, rendimientos, industrialización by Pérez Bueno, Manuel

    Published 1989
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  2. 2
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    Recursos energéticos: en el Mar del Norte by Hinde, Peter

    Published 1968
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  3. 3
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    Food flavorings: composition, manufacture, and use by Merory, Joseph

    Published 1968
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  4. 4
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    Ice cream by Arbuckle, W. S

    Published 1966
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  5. 5
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    Fundamentals of food processing operations: ingredients, methods, and packaging by Heid, J. L, Joslyn, Maynard A

    Published 1967
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  6. 6
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    Las especias condimentos vegetales: su importancia en química y tecnología de alimentos y en el arte culinario by Schmidt-Hebbel, Hermann

    Published 1980
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  7. 7
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    Especias y condimentos by Gerhardt, Ulrich

    Published 1975
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  8. 8
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    Microbiología de los alimentos vegetales by Müller, Peter

    Published 1981
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  9. 9
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    Bromatología by Braier, Bernardo

    Published 1939
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  10. 10
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    Pickle and sauce making by Binsted, Raymond, Devey, James, Dakin, John

    Published 1962
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  11. 11
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    Fenaroli's handbook of flavor ingredients by Furia, Thomas, Bellanca, Nicoló

    Published 1975
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  12. 12
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    Some savoury food products: a section of published articles, reports and writings during the years 1962 to 1965 by Lyall, Neil

    Published 1965
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  13. 13
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    Tratado Elemental de Higiene privada y pública by Becquerel, A., Beaugrand, E., Olmedilla y Puig, Joaquín

    Published 1875
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  14. 14
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    Especias, aromatizantes y condimentos by Arvy, Marie-Pierre, Gallouin, Francois

    Published 2006
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  15. 15
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    Handbook of postharvest technology: cereals, fruits, vegetables, tea, and spices by Chakraverty, Amalendu, Mujumdar, Arun S., Raghavan, G. S. Vijaya, Ramaswamy, Hosahalli S

    Published 2003
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  16. 16
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    Cultivo orgánico de condimentos. by Verdugo Ramírez, Gabriela

    Published 2015
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