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  1. 1
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    Handbook of package engineering by Hanlon, Joseph F

    Published 1992
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  2. 2
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    Fundamentals of food process engineering by Toledo, Romeo T

    Published 1991
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  3. 3
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    Handbook of package engineering by Hanlon, Joseph F

    Published 1971
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  4. 4
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    Fundamentals of food process engineering by Toledo, Romeo T

    Published 1980
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  5. 5
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    Freezing and irradiation of fish by Kreuzer, Rudolf

    Published 1969
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  6. 6
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    The dehydration of food by Morris, Thomas Norman

    Published 1945
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  7. 7
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    Conservas alimenticias: fundamentos técnico-microbiológicos by Hersom, A. C, Hulland, E. D

    Published 1974
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  8. 8
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    Practical canning by Lock, Arthur

    Published 1969
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  9. 9
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    Tripas para embutidos

    Published 1973
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  10. 10
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    Food additives: what they are, how they are used

    Published 1971
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  11. 11
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    Recommendations pour la préparation et la distribution des aliments congelés

    Published 1986
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  12. 12
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    Fundamentals of new food product development by Baker, Robert C, Wong Hahn, Patricia, Robbins, Kelly A

    Published 1988
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  13. 13
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    Advances in preconcentration and dehydration of foods by Spicer, Arnold

    Published 1974
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  14. 14
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    Procesado térmico y envasado de los alimentos by Rees, J. A. G, Bettison, J

    Published 1994
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  15. 15
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    Tecnología del procesado de los alimentos: principios y prácticas by Fellows, Peter

    Published 1994
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  16. 16
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    Thermal processing of packaged foods by Holdsworth, Donald, Simpson, Ricardo

    Published 2008
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  17. 17
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    Industria alimentaria

    Published 1969
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  18. 18
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    Calidad en la industria conservera

    Published 1979
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  19. 19
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    La calidad como factor de desarrollo en la industria conservera

    Published 1978
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  20. 20
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    La calidad como factor de desarrollo en la industria conservera

    Published 1977
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