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1. 1. The Manufacture of Whisky and Plain Spirit
2. 2. Modern Gastronomy
3. 3. Mass Spectrometry of Natural Substances in Food (RSC Food Analysis Monographs)
4. 4. Understanding Wine Technology: The Science of Wine Explained
5. 5. Basic Pastrywork Techniques
6. 6. Principles and Practices for the Safe Processing of Foods
7. 7. The Science and Technology of Foods

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1. 1. The Professional Service of Food and Beverage
2. 2. Crc Handbook of Foodborne Diseases of Biological Origin (CRC series in nutrition and food)
3. 3. Technology of Wine Making
4. 4. Mon Docteur Le Vin: Watercolors by Raoul Dufy (Henry McBride Series in Modernism & Modernity)
5. 5. Microbiological Risk Assessment in Food Processing (Woodhead Publishing in Food Science and Technology)
6. 6. Biscuits, Cookies and Crackers: Vol 3 (Wade, Peter//Biscuits, Cookies and Crackers)
7. 7. Ingredients for Bakers

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Handbook of Waste Management and Co-product Recovery in Food Processing: Volume 2

 

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• Handbook of Waste Management and Co-product Recovery in Food Processing: Volume 2