| 1 |
The Science and technology of gelatin / edited by A. G. Ward, A. Courts
London : Academic Press , 1977
|
| 2 |
Water activity and food / John A. Troller, J. H. B. Christian
New York : Academic Press , 1978
|
| 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 |
Plant pigments, flavors, and textures : the chemistry and biochemistry of selected compounds / N.A. Michael Eskin
New York : Academic Press , 1979
|
| 5 |
Quality control in the food industry / edited by S.M. Herschdoerfer
v. 1 : U.S. - v. 4 : U.S.. - 2nd ed.. - London ; Orlando : Academic Press , 1984-1986
|
| 6 |
Thermobacteriology in food processing / [by] C. R. Stumbo
2nd ed. - New York : Academic Press , 1973
|
| 7 |
Postharvest handling : a systems approach / edited by Robert L. Shewfelt, Stanley E. Prussi
San Diego ; Tokyo : Academic Press , c1993
|
| 8 |
Aflatoxin : scientific background, control, and implications / edited by Leo A. Goldblatt
New York : Academic Press , 1969
|
| 9 |
Principles of sensory evaluation of food / by Maynard A. Amerine, Rose Marie Pangborn [and] Edward B. Roessler
New York : Academic Press , 1965
|
| 10 |
Enzymes in food processing / edited by Gerald Reed
2d ed. - New York : Academic Press , 1975
|
| 11 |
Toxic constituents of plant foodstuffs / edited by Irvin E. Liener
2d ed. - New York : Academic Press , 1980
|
| 12 |
Methods in food analysis : physical, chemical, and instrumental methods of analysis / edited by Maynard A. Joslyn
2nd ed. - New York : Academic Press , 1970
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