51
Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products (3rd Edition)
Richard K. Robinson
52
The New Rules of Coffee : A Modern Guide for Everyone
Jordan Michelman; Zachary Carlsen
53
De mens is een plofkip
Teun van de Keuken
54
Food, 5th ed: The chemistry of its components
T. P. Coultate; Royal Society of Chemistry
55
Poultry: Identification - Fabrication - Utilization
Thomas Schneller; Kitchen Pro Series
56
Beckett's Industrial Chocolate Manufacture and Use
S. T. Beckett; Mark Fowler; Gregory R Ziegler
57
Palm oil : production, processing, characterization, and uses
Oi-Ming Lai; Chin-Ping Tan; Casimir C Akoh
58
Todas as Sextas
Paola Carosella
59
Carbonated Soft Drinks: Formulation and Manufacture
David Steen; Philip Ashurst
60
The Illustrated Guide to Pigs: How to Choose Them — How to Keep Them
Celia Lewis
61
Cheese and Microbes
Catherine W. Donnelly
62
Fruit and Vegetable Preservation
N.P. Singh
63
Coffee: Botany, Biochemistry and Production of Beans and Beverage
M.N. Clifford
64
Bakery food manufacture and quality: water control and effects
Stanley P. Cauvain; Linda S. Young
65
Small Scale Preparation Of Dairy Products - Probiotics, Yogurts, Cheese, Butter, Buttermilk, Sour Milk, Ghee, Koa, Rabi (6th Ed.) - Agrodoc 36
Ebing P.; Rutgers K.; (2006)
66
The Coffee Roaster's Handbook
Len Brault
67
Probiotic Dairy Products
Adnan Y. Tamime; Linda V. Thomas
68
大茅山土法酿造杨梅酒
朱梅
69
Citrus - The Genus Citrus (Medicinal and Aromatic Plants - Industrial Profiles)
Giovanni Dugo; Angelo Di Giacomo
70
Principles of Vegetable Oil Extraction
Vivekanand Sadashiv Vadke
71
Técnicas de Pastelería Profesional
Mariana Sebess
72
Parla mentre mangi
Alberto Grandi [Grandi; Alberto]
73
More Baking Problems Solved.
Stanley P Cauvain
74
Chemistry and Technology of Soft Drinks and Fruit Juices
Dr. Philip R. Ashurst
75
Handbook of food science, technology, and engineering
Y. H. Hui; Frank Sherkat
76
Practical Cookery, Level 3: for VRQ and NVQ courses
John Campbell; David Foskett; Neil Rippington; Patricia Paskins; Victor Ceserani
77
Extraction of organic analytes from foods: a manual of methods
R Self
78
Emagreça Comendo Bem - Sem glúten, sem lactose, sem soja: Manual com 65 receitas fáceis e saudáveis
Hedler; Gisa; Comunicação; Giz (Illustrator); Falcon; Dany (Photographer)
79
Coffee: Recent Developments
Ronald Clarke; O. G. Vitzthum
80
Fermented Milks
Adnan Tamime
81
Dairy Processing Handbook - Tetrapak
TetraPak-Gösta Bylund (2003)
82
Handbook of Dough Fermentations (Food Science and Technology)
Karel Kulp; Klaus Lorenz
83
Transformations of Global Food Systems for Climate Change Resilience: Addressing Food Security, Nutrition, and Health
Preety Gadhoke; Barrett P. Brenton; Solomon H. Katz; (eds.)
84
Physical Properties of Foods: Novel Measurement Techniques and Applications
Ignacio Arana
85
Chocolate: Cocoa Byproducts Technology, Rheology, Styling, and Nutrition
Elevina Pèrez Sira
86
Preservatives and preservation approaches in beverages. Volume 15, The science of beverages
Alexandru Grumezescu; Alina Maria Holban
87
The science of chocolate
S. Beckett
88
HANDBOOK OF MEAT PRODUCT TECHNOLOGY
Michael D. Ranken
89
Methods of Analysis of Food Components and Additives
Semih Otles; Semih Otles
90
Kimia Pangan
Dr. Mulono Apriyanto; S.T.P.; M.P. & Rujiah; S.Tp.
91
Manufacturing Yogurt and Fermented Milks
Ramesh C. Chandan; Charles H. White; Arun Kilara; Y.H. Hui
92
Dairy technology: Principles of Milk Properties and Processes. Part III: Мilк Products
Walstra Р.; Geurts Т.J.; Noomen А.; Jellema А.; Van Boekel М.А.J.S.
93
An Ice Cream Laboratory Guide
Walter Warner Fisk; Howard Bowman Ellenberger
94
Advances in Meat Processing Technology
Alaa El-Din A. Bekhit
95
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition
Linda Ankenman Granata; George J. Flick Jr.; Roy E. Martin
96
Manuale del casaro
Michele Grassi
97
Advanced Drying Technologies for Foods
Arun S Mujumdar (Editor); Hong-Wei Xiao (Editor)
98
L’anti-guide du vin
Fabrizio Bucella
99
Bread Making Improving Quality
Stanley P Cauvain
100
食品冷冻冷藏原理与技术
谢晶
