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  1. 1

    Statistical procedures in food research by Piaggott, J. R

    Published 1986
    Book
  2. 2

    Computerized food processing operations by Teixeira, Arthur A, Schoemaker, Charles F

    Published 1989
    Book
  3. 3

    Food engineering data handbook by Hayes, George D

    Published 1987
    Book
  4. 4

    Frutas y verduras by Duckworth, Ronald Barrett

    Published 1968
    Book
  5. 5

    Protein quality and the effects of processing by Phillips, R. Dixon, Finley, John W

    Published 1988
    Book
  6. 6

    Chemical changes in food during processing by Richardson, Thomas, Finley, John W

    Published 1985
    Book
  7. 7

    Process engineering in the food industry by Field, R. W, Howell, J. A

    Published 1989
    Book
  8. 8

    Fábricas de alimentos: procesos, equipamiento, costos by Bartholomai, Alfred

    Published 1991
    Book
  9. 9

    Aseptic packaging of food by Reuter, Helmut

    Published 1989
    Book
  10. 10

    Food engineering operations by Brennan, James G, Butters, J. R, Cowell, N. D

    Published 1990
    Book
  11. 11

    Total quality management for the food industries by Gould, Wilbur A

    Published 1992
    Book
  12. 12

    Food product development: from concept to the marketplace by Graf, Ernst, Sagury, Israel Sam

    Published 1991
    Book
  13. 13

    Food biotechnology

    Published 1987
    Book
  14. 14
  15. 15

    Nuevo manual de industrias alimentarias by Cenzano, I, Vicente, J. M

    Published 1993
    Book
  16. 16

    Engineering properties of foods by Rao, M. A, Rizvi, S. S. H

    Published 1986
    Book
  17. 17
  18. 18

    The fundamentals of food engineering by Charm, Stanley E

    Published 1971
    Book
  19. 19
  20. 20