Buy Used and New Food & Beverage Books

Advances in Food Dehydration (Contemporary Food Engineering Series)

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ISBN 13: 9781420052527

Format: Hardcover (467 pages)
Publisher: CRC Press
Published: 19 Nov 2008

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Fiber Ingredients

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ISBN 13: 9781420043846

Format: Hardcover (480 pages)
Publisher: CRC Press
Published: 24 Jun 2009

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Handbook of Prebiotics

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ISBN 13: 9780849381713

Format: Hardcover (504 pages)
Publisher: CRC Press
Published: 10 Apr 2008

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Processing Effects on Safety and Quality of Foods (Contemporary Food Engineering)

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ISBN 13: 9781420061123

Format: Hardcover (594 pages)
Publisher: CRC Press
Published: 15 Oct 2009

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The Science of Bakery Products (Royal Society of Chemistry Paperbacks)

by William P. Edwards

ISBN 13: 9780854044863

Format: Paperback (200 pages)
Publisher: Royal Society of Chemistry
Published: 15 Dec 2006

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Tomato Plant Culture: In the Field, Greenhouse, and Home Garden

by J. Benton Jones Jr.

ISBN 13: 9780849373954

Format: Hardcover (404 pages)
Publisher: CRC Press
Published: 03 Aug 2007

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Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

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ISBN 13: 9781420090970

Format: Hardcover (300 pages)
Publisher: CRC Press
Published: 02 Aug 2010

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Meals to Come: A History of the Future of Food (California Studies in Food & Culture)

by Warren Belasco

ISBN 13: 9780520250352

Format: Paperback (393 pages)
Publisher: University of California Press
Published: 06 Oct 2006

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The Organic Chemistry of Sugars

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ISBN 13: 9780824753559

Format: Hardcover (904 pages)
Publisher: CRC Press
Published: 21 Sep 2005

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Himalayan Fermented Foods

by Jyoti Prakash Tamang

ISBN 13: 9781420093247

Format: Hardcover (216 pages)
Publisher: CRC Press
Published: 19 Aug 2009

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Hdbk Food Preservation 2e (Food Science and Technology)

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ISBN 13: 9781574446067

Format: Hardcover (1088 pages)
Publisher: CRC Press
Published: 16 Jul 2007

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Handbook of Edible Weeds: Herbal Reference Library

by James A. Duke

ISBN 13: 9780849329463

Format: Hardcover (256 pages)
Publisher: CRC Press
Published: 10 Nov 2000

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