The world of food illustration : all about sizzling touch
Ken Huang1987 年出版182 页ISBN：4897370639
Using food to stimulate interest in the chemistry classroom
Keith Symcox2013 年出版176 页ISBN：0841228184
FOOD ANALYSIS TYPICAL METHODS AND THE INTERPRETATION OF RESULTS
A.G.WOODMAN1938 年出版557 页ISBN：
KOSHER PRIVATE REGULATION IN THE AGE OF INDUSTRIAL FOOD
TIMOTHY D.LYTTON2013 年出版232 页ISBN：0674072936
COMPENDIUM OF METHODS FOR THE MICROBIOLOGICAL EXAMINATION OF FOODS
MARVIN L.SPEAK1976 年出版702 页ISBN：0875530818
Handbook of microbiological media for the examination of food
Atlas;Ronald M.1995 年出版310 页ISBN：0849327040
FERMENTED FOODS OF THE WORLD A DICTIONARY AND GUIDE
GEOFFREY CAMPBELL-BLATT1987 年出版291 页ISBN：
Food chemicals codex : first supplement to the fourth edition
National Academy of Sciences.1997 年出版0 页ISBN：
CULINOLOGY THE INTERSECTION OF CULINARY ART AND FOOD SCIENCE
EDITOR:J.JEFFREY COUSMINER2017 年出版418 页ISBN：97804070481349
nutraceutical and functional food regulations in the united states and around the world
debasic bagchi2008 年出版447 页ISBN：0123739012
