Food Science
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Restaurant Service Basics (2nd Edition)
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Presenting Service: The Ultimate Guide for the Foodservice Professional (2nd Edition)
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Management by Menu (4th Edition)
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Food Physics (Physical Properties – Measurement and Applications) (2nd Edition)
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Principles of Food Sanitation (6th Edition)
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Handbook on Sourdough Biotechnology (2nd Edition)
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Food Analysis (5th Edition)
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Introduction to Food Process Engineering (2nd Edition)
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Essentials of Food Science (3rd Edition)
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