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Top 1200 food sociocultural aspects PDF Book Page 19
Aspects neurologiques de l'addiction
John Calvin M Brust; Luis Garcia-Larrea; Céline Gras
·563 Pages
·2007
·5.376 MB
Food: The Definitive Guide
Tom Coultate, Jill Davies
·176 Pages
·1994
·15.288 MB
Food Hydrocolloids
Martin Glicksman (Editor)
·208 Pages
·1983
·15.929 MB
The Fate of Food
Amanda Little
·352 Pages
·2019
·5.8333 MB
Behavioral Aspects of AIDS
Daniel Defert (auth.), David G. Ostrow (eds.)
·419 Pages
·1990
·50.269 MB
Food authenticity and traceability
Michele Lees
·584 Pages
·2003
·6.372 MB
Moving Food Innovations in Along the Value Chain: Regional Food
104 Pages
·2012
·5.81 MB
Soy Applications in Food
Mian N. Riaz
·302 Pages
·2005
·5.239 MB
Legal Aspects of Geology
Ronald W. Tank (auth.)
·579 Pages
·1983
·10.177 MB
Encapsulation Technologies for Active Food Ingredients and Food Processing
Nicolaas Jan Zuidam
·402 Pages
·2010
·10.73 MB
Legal aspects of nursing
Dimond, Bridgit
·865 Pages
·2015
·6.697 MB
Advances in Food Diagnostics
QuangNguyen
·372 Pages
·2007
·7.799 MB
Food Culture in Japan (Food Culture around the World)
Michael Ashkenazi
·230 Pages
·2003
·1.02 MB
FOOD STUDIES ABROAD
116 Pages
·2016
·1.17 MB
Digital Food Photography
Lou Manna
·368 Pages
·2005
·10.55 MB
Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science and Technology)
Peter J. Fellows
·592 Pages
·2000
·11.33 MB
History of Food
Maguelonne Toussaint-Samat
·780 Pages
·2008
·3.93 MB
Food Culture in France (Food Culture around the World)
Julia L. Abramson
·225 Pages
·2007
·3.53 MB
Food in Antiquity
John Wilkins; F. David Harvey; Michael J. Dobson
·473 Pages
·1995
·9.481 MB
Toxicology of Metals: Biochemical Aspects
Robert A. Goyer M.D., M. George Cherian Ph.D. (eds.)
·479 Pages
·1995
·8.79 MB
Toxicology of Metals: Biochemical Aspects
R. A. Goyer (auth.), Robert A. Goyer M.D., M. George Cherian Ph.D. (eds.)
·479 Pages
·1995
·8.786 MB
Handbook of food engineering practice
Kenneth J Valentas; Enrique Rotstein; R Paul Singh
·699 Pages
·1997
·13.569 MB
Handbook of Food Science and Technology 1: Food Alteration and Food Quality
Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé
·266 Pages
·2016
·5.17 MB
Select Food Products
40 Pages
·2017
·14.42 MB
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