The freezing preservation of foods

by Tressler, Donald Kiteley, 1894-1981
Published 1957

The freezing preservation of foods

by Tressler, Donald Kiteley, 1894-1981
Published 1947

The freezing preservation of foods

by Tressler, Donald Kiteley, 1894-1981
Published 1957

Microbiology of food fermentations

by Pederson, Carl S.
Published 1971

Food dehydration Volume I, Principles Volume I, Principles /

by Arsdel, Wallace B. van
Published 1963

Food dehydration Volume II, Products and technology Volume II, Products and technology /

Published 1964

Fundamentals of dairy chemistry

Published 1965

Protein quality in humans assessment and in vitro estimation

Published 1981

Food, people and nutrition

by Eckstein, Eleanor F.
Published 1980

Introduction to plant diseases identification and management

by Lucas, G.B
Published 1985

The freezing preservation of foods II, Factors affecting quality in frozen foods II, Factors affecting quality in frozen foods /

Published 1968

Chemical changes in food during processing

Published 1985

Food texture

by Matz, Samuel A.
Published 1962

Color of foods

by Mackinney, Gordon
Published 1962

Fishery by-products technology

by Brody, Julius
Published 1965

A guide to the selection, combination, and cooking of foods

by Rietz, Carl A.
Published 1961

The meat handbook

by Levie, Albert
Published 1967

Sugar chemistry

by Shallenberger, R. S.
Published 1975

Food flavorings composition, manufacture, and use

by Merory, Joseph
Published 1968

Symposium phosphates in food processing

Published 1971