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21
Food in the 21st century - [electronic resource] : from science to sustainableagriculture : Mahendra Shah, Maurice Strong.
Food in the 21st century - [electronic resource] : from science to sustainableagriculture : Mahendra Shah, Maurice Strong.
Shah, M. M. / International Bank for Reconstruction and Development/WorldBank / 2000
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22
Food safety issues in the developing world - [electronic resource].
Food safety issues in the developing world - [electronic resource].
Hirschhorn, Nancy. / World Bank / 2000
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23
Food labeling - [electronic resource] : toward national uniformity : Committeeon State Food Labeling, Food and Nutrition Board, Institute of Medicine ; DonnaV. Porter and Robert O. Earl, editors.
Food labeling - [electronic resource] : toward national uniformity : Committeeon State Food Labeling, Food and Nutrition Board, Institute of Medicine ; DonnaV. Porter and Robert O. Earl, editors.
Institute of Medicine (U.S.).Committee on State F / National Academy Press / 1992
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24
The use of drugs in food animals - [electronic resource] : benefits and risks : Committee on Drug Use in Food Animals, Panel on Animal Health, Food Safety, andPublic Health, Board on Agriculture, National Research Council, Food and Nutrition Board, Institute of Medicine.
The use of drugs in food animals - [electronic resource] : benefits and risks : Committee on Drug Use in Food Animals, Panel on Animal Health, Food Safety, andPublic Health, Board on Agriculture, National Research Council, Food and Nutrition Board, Institute of Medicine.
National Research Council (U.S.).Board on Agricul / National Academy Press / 1999
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25
Food and beverage cost control - [electronic resource] : Jack E. Miller, DavidK. Hayes, Lea R. Dopson.
Food and beverage cost control - [electronic resource] : Jack E. Miller, DavidK. Hayes, Lea R. Dopson.
Miller, Jack E. / Wiley / 2002
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26
The complete guide to foodservice in cultural institutions - [electronic resource] : keys to success in restaurants, catering, and special events : Arthur M. Manask with Mitchell Schechter.
The complete guide to foodservice in cultural institutions - [electronic resource] : keys to success in restaurants, catering, and special events : Arthur M. Manask with Mitchell Schechter.
Manask, Arthur M. / Wiley / 2002
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27
Food - [electronic resource] : a dictionary of literal and nonliteral terms : Robert A. Palmatier.
Food - [electronic resource] : a dictionary of literal and nonliteral terms : Robert A. Palmatier.
Palmatier, Robert A. / Greenwood Press / 2000
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28
Food for thought - [electronic resource] : philosophy and food : Elizabeth Telfer.
Food for thought - [electronic resource] : philosophy and food : Elizabeth Telfer.
Telfer, Elizabeth. / Routledge / 2002
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29
Opportunities in food service careers - [electronic resource] : Carol Ann Caprione Chmelynski ; foreword by William P. Fisher.
Opportunities in food service careers - [electronic resource] : Carol Ann Caprione Chmelynski ; foreword by William P. Fisher.
Chmelynski, Carol Ann Caprione / VGM Career Horizons / 2000
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30
Food chemicals codex - [electronic resource] : second supplement to the fourthedition.
Food chemicals codex - [electronic resource] : second supplement to the fourthedition.
Institute of Medicine (U.S.).Committee on Food Ch / National Academy Press / 2000
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