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- 2011-07-31
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Fruit manufacturing: scientific basis, engineering properties, and deteriorative reactions of technological importance
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- 978-1-4419-4031-5
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- 978-0-387-92770-1
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BRC global standard for food safety: issue 6
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- 978-0-117-06967-1
- 2011-07-28
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Unit operations of particulate solids
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- 978-1-4398-4907-1
- 2011-07-25
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Modern drying technology v. 3 Product quality and formulation
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- 978-3-527-31558-1
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The art of beef cutting: a meat professional's guide to butchering and merchandising
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