Food-Processing Industry

50 books

Food science

Norman N. Potter

1968

The taste of America

Karen Hess, John L. Hess

2000

Practical food microbiology and technology

Harry H. Weiser

1962

Eating in America

Waverley Lewis Root

1976

Understanding Food Science and Technology

Peter Murano

2002

Nutritional evaluation of food processing

Robert Samuel Harris

1973

Biochemical engineering

Frederick Charles Webb

1964

The Weight Loss Cure

Kevin Trudeau

2007

Food safety & quality assurance

William T. Hubbert

1991

Food trends and the changing consumer

Benjamin Senauer

1991

Codex alimentarius

Joint FAO/WHO Codex Alimentarius Commission.

1992

Ency of Food Science & Technology Vol 3

HUI

1991

Audio Visual Resources in Food and Nutrition (Audiovisual Resources in Food & Nutrition)

National Agricultural Library

1984

Appetite for change

Warren James Belasco

1989

Food science and nutrition

F. M. Clydesdale

1979

Hazard analysis critical control point evaluations

Frank L. Bryan

1992

The politics of food

Geoffrey Cannon

1987

The good provider: H. J. Heinz and his 57 varieties

Robert C. Alberts

1973

Elementary food science

John T. Nickerson

1976

Eat your heart out

Felicity Lawrence

2008

Principles of food science

Georg Borgstrom

1968

Quality Control for the Food Industry

Amihud Kramer

1970

Nutritional and safety aspects of food processing

Tannenbaum

1979

The meat industry and meat inspection

Gerald Rowley Leighton

1910

Dictionary of nutrition and food technology

Arnold E. Bender

1982

Quantity food purchasing

Lendal Henry Kotschevar

1961

Elements of food engineering

Milton E. Parker

1952

Animal feedstuffs

Miloslav Rechcígl

1982

Prevention of microbial and parasitic hazards associated with processed foods

National Research Council (U.S.). Food Protection Committee., National Research Council (US)

1975

Directory of food and nutrition information for professionals and consumers

Robyn C. Frank

1992