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  1. 1
    Economics and management of food processing
    by Greig, W S
    Published 1984
    Printed Book
  2. 2
    Developments in food carbohydrate- 3: disaccharidases
    by Lee, C K
    Published 1982
    Printed Book
  3. 3
    Food - biochemistry and nutritional value
    by Robinson, D S
    Published 1987
    Printed Book
  4. 4
    Modern food preservation
    by Mc Williams, M
    Published 1984
    Printed Book
  5. 5
    Standardizing foodservice for quality and efficiency
    by Tolve, A P
    Published 1984
    Printed Book
  6. 6
    Fundamentals of foods and nutrition
    by Rajagopal, M V
    Published 1990
    Printed Book
  7. 7
    Medicinal results of your food
    by Aman
    Published 1996
    Printed Book
  8. 8
    Source book for food scientists
    by Ockerman, H W
    Published 1978
    Printed Book
  9. 9
    Experimental foods laboratory manual
    by Mc Williams, M
    Published 1984
    Printed Book
  10. 10
    Food - biochemistry and nutritional value
    by Robinson, D S
    Published 1987
    Printed Book
  11. 11
    Toxicological evaluation of certain food additives and contaminants
    by WHO
    Published 1987
    Printed Book
  12. 12
    Food coloids
    by Bee, R D
    Published 1988
    Printed Book
  13. 13
    Nutrition : eating for good health
    by Espy, M
    Published 1996
    Printed Book
  14. 14
    Food protein chemistry : an introduction for food scientists
    by Regenstein, C E
    Published 1984
    Printed Book
  15. 15
    Food oils and their uses
    by Weiss, J
    Published 1983
    Printed Book
  16. 16
    Food processing operation their management machines materiah and methods V.3
    by Joslyn, M.A
    Published 1964
    Printed Book
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