> Publishers' series
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4,3:
Quality control in the food industry 3 ed. by S. M. Herschdoerfer
New York [u.a.]: Academic Press, 19XX-
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8:
Gum technology in the food industry Martin Glicksman
New York [u.a.]: Academic Press, 19XX-
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7:
Aflatoxin scientific background, control and implications ed. by Leo A. Goldblatt
New York [u.a.]: Academic Press, 19XX-
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5:
Food-borne infections and intoxications ed. by Hans Riemann
New York [u.a.]: Academic Press, 19XX-
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6:
Toxic constituents of plant foodstuffs ed. by Irvin E. Liener
New York [u.a.]: Academic Press, 19XX-
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4,2:
Quality control in the food industry 2 ed. by S. M. Herschdoerfer
New York [u.a.]: Academic Press, 19XX-
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4,1:
Quality control in the food industry 1 ed. by S. M. Herschdoerfer
New York [u.a.]: Academic Press, 19XX-
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3:
Enzymes in food processing Gerald Reed
New York [u.a.]: Academic Press, 19XX-
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2:
Thermobacteriology in food processing C. R. Stumbo
New York [u.a.]: Academic Press, 19XX-
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1:
Principles of sensory evaluation of food by Maynard A. Amerine, Rose Marie Pangborn, Edward B. Roessler
New York [u.a.]: Academic Press, 19XX-