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Food chemistry : a laboratory manual

Introduction to food packaging

Food and drink : good manufacturing practice

FSMA and food safety systems : understanding and implementing the rules

Fermenting For Dummies

Consumer and sensory evaluation techniques : how to sense successful products

Advances in Baking Technology

Management by Menu, 5th Edition

Chocolate Science: A Practical Introduction

Food microbiology : a laboratory manual

The Meat Buyers Guide

The Poultry Buyers Guide

Study guide to accompany Professional Baking, third edition - Study Guide to 3r.e.

Presenting Service Package (Includes Text and Nrae

Management by Menu, Third Edition Package (Include

Legal Aspects of Hospitality Management, Second Ed Workbook Package

Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics

The HACCP Food Safety Manual

How baking works : exploring the fundamentals of baking science

Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain

The meat buyer's guide : beef, lamb, veal, pork and poultry

Nutrition for Foodservice and Culinary Professiona Student Workbook 4e

Legal Aspects of Hospitality Management - Student Workbook

Presenting Service : The Ultimate Guide for the Foodservice Professional - Student Workbook

Management by Menu - Student Workbook

Meat Buyer's Guide for Wasatch Meats, Inc.

Food chemistry : a laboratory manual

Professional cooking, 8th edition: Study guide

CEC Meat Buyers Guide

Meat Buyers Guide - WITH Poultry Buyers Guide

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