Search Results - "Avi Books on Food"

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  1. 1
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    Food flavorings: composition, manufacture, and use by Merory, Joseph

    Published 1968
    “…Avi Books on Food…”
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  2. 2
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    Milk pasteurization by Hall, Carl W, Trout, G. Malcolm

    Published 1968
    “…Avi Books on Food…”
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  3. 3
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    Fundamentals of dairy chemistry by Webb, Byron H, Johnson, Arnold H

    Published 1965
    “…Avi books on food science…”
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  4. 4
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    An anthology of food science introduction to thermal processing of foods by Goldblith, S. A, Joslyn, Maynard A, Nickerson, J. T

    Published 1961
    “…Avi Books on Food Processing…”
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  5. 5
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    Practical food microbiology and technology by Weiser, Harry H

    Published 1962
    “…Avi Books on Food Processing…”
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  6. 6
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    The technology of food preservation by Desrosier, Norman W

    Published 1963
    “…Avi Books on Food Processing…”
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  7. 7
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    Drying milk and milk products by Hall, Carl W, Hedrick, T. I

    Published 1966
    “…Avi Books on Food Processing…”
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  8. 8
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    Color of foods by Mackinney, Gordon, Little, Angela C

    Published 1962
    “…Avi Books on Food Processing…”
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  9. 9
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    Water in foods by Matz, Samuel A.

    Published 1965
    “…Avi Books on Food Processing…”
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  10. 10
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    Food texture by Matz, Samuel A.

    Published 1962
    “…Avi Books on Food Processing…”
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  11. 11
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    Ice cream by Arbuckle, W. S

    Published 1966
    “…Avi Books on Food Processing…”
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  12. 12
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    Fishery by-products technology by Brody, Julius

    Published 1965
    “…Avi books on food science…”
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  13. 13
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    Radiation technology in food, agriculture and biology by Desrosier, Norman W, Rosenstock, Henry M

    Published 1960
    “…Avi Books on Food Processing…”
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  14. 14
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    The technology of wine making by Amerine, M. A, Berg, H. W, Cruess, William Vere

    Published 1967
    “…Avi Books on Food Processing…”
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  15. 15
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    Food dehydration by Arsdel, Wallace van, Copley, Michael J

    Published 1964
    “…Avi Books on Food Processing…”
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  16. 16
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    Fish oils: their chemistry, technology, stability, nutritional properties, and uses by Stansby, M. E

    Published 1967
    “…Avi Books on Food Processing…”
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  17. 17
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    The meat handbook by Levie, Albert

    Published 1967
    “…Avi Books on Food Processing…”
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  18. 18
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    Fundamentals of quality control for the food industry by Kramer, Amihud, Twigg, Bernard A

    Published 1966
    “…Avi Books on Food Processing…”
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  19. 19
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    Fundamentals of food processing operations: ingredients, methods, and packaging by Heid, J. L, Joslyn, Maynard A

    Published 1967
    “…Avi Books on Food Processing…”
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  20. 20
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    Practical food microbiology and technology by Weiser, Harry H

    Published 1971
    “…Avi Books on Food Processing…”
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