Food science sourcebook

Food science sourcebook

Saved in:

Bibliographic Details
Main Author:	Ockerman, Herbert W
Other Authors:	Ockerman, Herbert W.
Format:	Book
Published:	New York Van Nostrand Reinhold 1991
Edition:	2nd ed
Subjects:	Food > Dictionaries Food > Composition > Tables
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Dictionary of food
by: Norton, Elisabeth
Published: (1969)

Bender's dictionary of nutrition and food technology
by: Bender, David A.
Published: (2006)

ILLUSTRATED DICTIONARY OF FOOD AND BEVERAGE TERMS, DEFINITIONS, EXAMPLES
Published: (2018)

Elsevier's dictionary of food science and technology in four languages English, French, Spanish, German with an index of Latin names
by: Morton, Ian Douglas

Food & menu dictionary.
by: Dahl, Crete M
Published: (1972)

Encyclopaedia of food science
by: Raj, G.D
Published: (1997)

A dictionary of food and nutrition
by: Bender, Arnold E
Published: (1995)

The chef's companion a concise dictionary of culinary terms
by: Riely, Elizabeth
Published: (1986)

The chef's companion a concise dictionary of culinary terms
by: Riely, Elizabeth
Published: (1996)

Foods and food production encyclopedia
Published: (1982)

The cooks dictionary
by: Allison, Sonia
Published: (1976)

The Prentice Hall essentials dictionary of culinary arts
by: Labensky, Steven
Published: (2008)

ILLUSTRATED DICTIONARY OF COOKERY TERMS, DEFINITIONS, EXAMPLES
Published: (2018)

The chef's companion a culinary dictionary
by: Riely, Elizabeth
Published: (2003)

Eating your words
Published: (2004)

The prentice hall dictionary of culinary arts
by: Labensky, Steven
Published: (2006)

Dictionary of cooking terms
by: King, Aileen
Published: (1976)

Foods & nutrition encyclopedia
Published: (1994)

The Penguin companion to food
by: Davidson, Alan 1924-
Published: (2002)

International dictionary of food and cooking
by: Martin, Ruth Marion Somers 1914-
Published: (1974)

The food encyclopedia over 8,000 ingredients, tools, techniques, and people
by: Rolland, Jacques L. 1945-
Published: (2006)

The concise encyclopedia of foods & nutrition
Published: (1995)

Nutrients in food
by: Hands, Elizabeth S.
Published: (2000)

The cook's companion
by: Alexander, Stephanie
Published: (1996)

A dictionary of food
by: dineen, Jacqueline
Published: (1988)

Larousse Gastronomique the encyclopedia of food,wine and cookery
by: Larousse, Gastronomique
Published: (1968)

Junior worldmark encyclopedia of foods and recipes of the world
Published: (2002)

Bowes & Church's food values of portions commonly used
by: Pennington, Jean A. Thompson
Published: (2005)

Complete guide to food and cooking
Published: (1991)

Food composition and nutrition tables
Published: (2000)

Culinary arts
by: Sallehuddin Mohd Zahari
Published: (2000)

Cook's ingredients
Published: (1990)

The food of the western world an encyclopedia of food from Europe and North America
by: FitzGibbon, Theodora
Published: (1976)

McCance and Widdowson's The Composition of Foods
by: McCance, R. A. 1898-1993 Robert Alexander, et al.
Published: (2002)

McGraw-Hill encyclopedia of food, agriculture & nutrition
Published: (1977)

The visual food lover's guide
Published: (2009)

International dictionary of food & cooking ingredients, additives, techniques, equipment, menu terms, catering terms, food science and outline domestic and production recipes
Published: (1998)

The international dictionary of food & nutrition
by: Anderson, Kenneth 1921-
Published: (1993)

Master dictionary of food and wine
by: Rubash, Joyce
Published: (1990)

LAROUSSE GASTRONOMIQUE
Published: (2009)