Y. H. Hui - Böcker

Handbook of Food Products Manufacturing, 2 Volume Set

Handbook of Food Products Manufacturing, Volume 1

Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods

Handbook of Food Products Manufacturing, Volume 2

Health, Meat, Milk, Poultry, Seafood, and Vegetables

Dairy Science and Technology Handbook, Volume 1

Principles and Properties

Dairy Science and Technology Handbook, Volume 2

Product Manufacturing

Dairy Science and Technology Handbook, Volume 3

Applications Science, Technology and Engineering

Handbook of Fruit and Vegetable Flavors

Dairy Science and Technology Handbook

Volume I, II, & III

Transgenic Plants and Crops

Food Plant Sanitation

Handbook of Frozen Foods

Handbook of Food and Beverage Fermentation

Mastering the New Medical Terminology Through Self-Instructional Modules: .

Bakery Products Science and Technology

Handbook of Animal-Based Fermented Food and Beverage Technology

Foodborne Disease Handbook, Second Edition

Volume I: Bacterial Pathogens

Foodborne Disease Handbook, Second Edition

Volume III: Plant Toxicants

Foodborne Disease Handbook

Volume II: Viruses, Parasites, Pathogens, and HACCP

Foodborne Disease Handbook

Volume IV: Seafood and Environmental Toxins

Handbook of Meat and Meat Processing

Handbook of Plant-Based Fermented Food and Beverage Technology

Handbook of Animal-Based Fermented Food and Beverage Technology

Handbook of Vegetable Preservation and Processing

Food Biotechnology

Microorganisms