Food Science and Technology

Brined Cheeses

Author: A. Y. Tamime
ISBN: 9781405124607
Pages: 344
Format: 18 X 26
Binding: Hardback
Pub. Year: 2006

Butchery and Sausage-Making For Dummies

Author: Tia Harrison
ISBN: 9781118374948
Pages: 384
Format: 17 Χ 25
Binding: Paperback
Pub. Year: 2013

Cereals

Author: Marcelo J. Carena
ISBN: 9780387722948
Pages: 426
Format: 16 Χ 23
Binding: Hardback
Pub. Year: 2009

Charcuterie
The Craft of Salting, Smoking and Curing

Author: Michael Ruhlman, Brian Polcyn
ISBN: 9780393058291
Pages: 320
Format: 21 Χ 28
Binding: Hardback
Pub. Year: 2013

Cheese & Dairy

Author: Steven Lamb
ISBN: 9781408873472
Pages: 224
Format: 13 X 20
Binding: Hardback  
Pub. Year: 2018

Cheese For Dummies

Author: Ming Tsai, Culture Magazine, Laurel Miller, Thalassa Skinner
ISBN: 9781118099391
Pages: 408
Format: 19 X 24
Binding: Paperback
Pub. Year: 2012

Cheese problems solved

Author: P. McSweeny
ISBN: 9781420043945
Pages: 402
Format: 16 Χ 24
Binding: Hardback
Pub. Year: 2007

Chemical Analysis of Grapes and Wine
Techniques and Concepts

Συγγραφέας: Patrick Iland, Nick Bruer, Greg Edwards, Sue Weeks, Eric Wilkes
ISBN: 9780958160513
Σελίδες: 120
Σχήμα: 22 X 30
Εξώφυλλο: Μαλακό
Έτος έκδοσης: 2004

Chemistry of Spices

Author: V A Parthasarathy, B Chempakam, T J Zachariah
ISBN: 9781845934057
Pages: 464
Format: 25 Χ 17
Binding: Hardback
Pub. Year: 2008

Chocolate Science and Technology

Author: Emmanuel Ohene Afoakwa
ISBN: 9781405199063
Pages: 296
Format: 24 Χ 17
Binding: Hardback
Pub. Year: 2010