Food Science and Technology

Professional Chef Level 2 Diploma

Author: Gary Hunter, Terry Tinton, Patrick Carey
ISBN: 9781844807062
Pages: 644
Format: 21 Χ 28
Binding: Paperback
Pub. Year: 2007

Professional Chef Level 2 Diploma

Author: Gary Hunter, Terry Tinton, Patrick Carey
ISBN: 9781844807062
Pages: 644
Format: 21 Χ 28
Binding: Paperback
Pub. Year: 2007

Professional Chef Level 2 Diploma

Author: Gary Hunter, Terry Tinton, Patrick Carey
ISBN: 9781844807062
Pages: 644
Format: 21 Χ 28
Binding: Paperback
Pub. Year: 2007

Quality and Grading of Carcasses of Meat Animals

Author: S. Morgan Jones
ISBN: 9780849350238
Pages: 240
Format: 16 X 24
Binding: Hardback
Pub. Year: 1995

Quality and Preservation of Vegetables

Author: N. A. Michael Eskin
ISBN: 9780849355608
Pages: 328
Format: 18 Χ 25
Binding: Hardback
Pub. Year: 1989

Salumi
The Craft of Italian Dry Curing

Author: Michael Ruhlman, Brian Polcyn
ISBN: 9780393068597
Pages: 288
Format: 20 Χ 25
Binding: Hardback
Pub. Year: 2012

Sausage Manufacture: Principles and Practice

Author: Effiong Essien
ISBN: 9780849320071
Pages: 89
Format: 16 X 25
Binding: Hardback
Pub. Year: 2003

Seafood Ecolabelling

Author: Trevor Ward, Bruce Phillips
ISBN: 9781405162661
Pages: 472
Format: 18 Χ 25
Binding: Hardback
Pub. Year: 2008

Seafood Processing
Technology, Quality and Safety

Author: Ioannis S. Boziaris
ISBN: 9781118346211
Pages: 508
Format: 17 Χ 25
Binding: Hardback
Pub. Year: 2014

Seafood: Resources, Nutritional Composition, and Preservation

Author: Zdzislaw E. Sikorski
ISBN: 9780849359859
Pages: 256
Format: 18 Χ 26
Binding: Hardback
Pub. Year: 1990