Food Science and Technology

The Miracle of olive oil & table olives

Author: Απόστολος Κυριτσάκης, Ελευθερία Καραμεσίνη
ISBN: 9789609393102
Pages: 142
Format: 17 X 24
Binding: Paperback 
Pub. Year: 2018

The Extra-Virgin Olive Oil Handbook

Author: Claudio Peri
ISBN: 9781118460450
Pages: 384
Format: 17 Χ 25
Binding: Hardback
Pub. Year: 2014

The Confectioners' Hand-Book and Practical Guide to the Art of Sugar Boiling

Author: E. Skuse
ISBN: 9781340055974
Pages: 224
Format: 16 X 23
Binding: Paperback 
Pub. Year: 2015

The Chemistry of Food

Author: Jan Velisek
ISBN: 9781118383810
Pages: 1124
Format: 22 Χ 28
Binding: Paperback
Pub. Year: 2014

The Chemical Story of Olive Oil

Author: Richard Blatchly, Zeynep Delen, Patricia O'Hara
ISBN: 9781782628569
Pages: 348
Format: 15 X 23
Binding: Paperback
Pub. Year: 2017

The Art of the Confectioner
Sugarwork and Pastillage

Author: Ewald Notter, Joe Brooks, Lucy Schaeffer
ISBN: 9780470398920
Pages: 368
Format: 22 X 28
Binding: Hardback 
Pub. Year: 2012

The Art of Charcuterie

Author: John Kowalski
ISBN: 9780470197417
Pages: 400
Format: 21 Χ 26
Binding: Hardback
Pub. Year: 2010

Technology Of Confectionery, Chocolates, Toffee, Candy, Chewing & Bubble Gums, Lollipop And Jelly Products
With Formulations

Author: Himadri Panda
ISBN: 9789380772165
Pages: 461
Format:
Binding: Paperback
Pub. Year: 2012

Technology of Cheesemaking, 2nd Edition

Author: Barry A. Law, A. Y. Tamime
ISBN: 9781405182980
Pages: 512
Format: 17 X 25
Binding: Hardback
Pub. Year: 2010

Taste the Waste
Γιατί τα μισά τρόφιμα του πλανήτη καταλήγουν στα σκουπίδια: Ποιος ευθύνεται γι' αυτό

Author: Stefan Kreutzberger, Valentin Thurn
ISBN: 9789600444568
Pages: 328
Format: 15 Χ 22
Binding: Paperback
Pub. Year: 2014