> Verlagsreihe
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Quality control in the food industry 3 ed. by S. M. Herschdoerfer
London: Academic Pr. [u.a.], 1972
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Toxic constituents of plant foodstuffs ed. by Irvin E. Liener
New York [u.a.]: Acad. Pr., 1969
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Food-borne infections and intoxications ed. by Hans Riemann
New York [u.a.]: Acad. Press, 1969
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Aflatoxin scientific background, control and implications ed. by Leo A. Goldblatt
New York [u.a.]: Acad. Press, 1969
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Gum technology in the food industry Martin Glicksman
New York [u.a.]: Academic Press, 1969
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Quality control in the food industry 2 ed. by S. M. Herschdoerfer
London: Academic Pr., 1968
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Quality control in the food industry 1 ed. by S. M. Herschdoerfer
London: Academic Pr., 1967
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Enzymes in food processing Gerald Reed
New York [u.a.]: Academic Press, 1966
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Thermobacteriology in food processing C. R. Stumbo
New York [u.a.]: Academic Press, 1965
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Principles of sensory evaluation of food by Maynard A. Amerine, Rose Marie Pangborn, Edward B. Roessler
New York [u.a.]: Acad. Press, 1965