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1. 1. The Manufacture of Whisky and Plain Spirit
2. 2. Modern Gastronomy
3. 3. The Art of Distilling Whiskey and Other Spirits
4. 4. Mass Spectrometry of Natural Substances in Food (RSC Food Analysis Monographs)
5. 5. Experimental Food Science (Food Science and Technology)
6. 6. The Food System
7. 7. Basic Pastrywork Techniques

New products

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

Industrial Chemistry

1. 1. Ceramics & Glass
2. 2. Detergents
3. 3. Food & Beverage
4. 4. Heavy Chemicals
5. 5. Insecticide & Herbicide
6. 6. Pharmaceutical Technology
7. 7. Pigments, Dyestuffs & Paint
8. 8. Powder
9. 9. Rubber

Industrial Chocolate Manufacture and Use

 

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