| 1 |
Freeze drying and advanced food technology / ed. by S. A. Goldblith, L. Rey and W. W. Rothmayr
London : Academic Press , 1975
|
| 2 |
Thermobacteriology in food processing / C.R. Stumbo
New York : Academic Press , 1965
|
| 3 |
Water relations of foods : proceedings of an international symposium held in Glasgow, September 1974 / edited by R. B. Duckworth ; [for the] International Union of Food Science and Technology
London ; New York : Academic Press , 1975
|
| 4 |
vol. 3
Enzymes in food processing / edited by Gerald Reed
New York : Academic Press , 1966
|
| 5 |
Introduction to food science and technology / George F. Stewart and Maynard A. Amerine
New York ; London : Academic Press , 1973
|
| 6 |
Brewing science / edited by J. R. A. Pollock
v. 1,v. 2,v. 3. - London ; New York : Academic Press , 1979-<87 >
|
| 7 |
8
Gum technology in the food industry / Martin Glicksman
New York : Academic Press , 1969
|
| 8 |
Food texture and viscosity : concept and measurement / by Malcolm C. Bourne
New York : Academic Press , c1982
|
| 9 |
Food structure and behaviour / edited by J.M.V. Blanshard and P. Lillford
London : Academic , 1987
|
| 10 |
Water activity and food / John A. Troller, J. H. B. Christian
New York : Academic Press , 1978
|
| 11 |
Autoxidation of unsaturated lipids / edited by H.W.-S. Chan
London : Academic Press , 1987
|
| 12 |
Muscle as food / edited by Peter J. Bechtel
alk. paper,paperback. - Orlando ; Tokyo : Academic Press , 1986
|
| 13 |
Enzymes in food processing / edited by Gerald Reed
2d ed. - New York : Academic Press , 1975
|
| 14 |
Food irradiation / Walter M. Urbain
Orlando : Academic Press , 1986
|
