Business General in 1995

Division of Labor, Variability, Coordination, and the Theory of Firms and Markets by Camacho, A.

The Management of Quality and Its Control by Tapiero, Charles

Introduction to Fish Technology by Regenstein, Joe M., Regenstein, Carrie E.

Food Process Monitoring Systems by Pinder, A. C., Godfrey, G., Pinder

Technological Infrastructure Policy: An International Perspective by

New Methods Food Preservation by Gould, Gould, G. W.

Developments in Oil and Fats by Hamilton

Dictionary of Food Ingredients by Hui, Y.

Canning of Fish & Meat by Footitt

Processing of Poultry by Mead, G. C.

Seafood Industry by Martin, Flick, George J., Jr., Martin, Roy E.

Production & Pack Non-Carbo Fruit by Ashurst, Ashurst, A. H.

Food Color & Appearance by Hutchings, Hutchings, John B.

Food Composition Data by Greenfield

Fats in Food Products by Moran

Rheology of Industrial Polysaccharides: Theory and Applications (Ch) by Pricl, Sabrina, Lapasin, R., Lapasin, Romano

Fundamentals of Dairy Chemistry by Wong, Noble P.

Hazard Anal Crit Cntrl Point Haccp by Pearson

Information Technology and Changes in Organizational Work by

Thickening & Gelling Agents Food by Imeson, A., Imeson

Cheese Vol 1 by Fox

Living Marine Resources: Their Utilization and Management by Iversen, Edwin S.

Functional Foods: Designer Foods Pharmafoods and Nutraceuticals by Goldberg, Israel, Goldberg, I.

Food Color and Appearance by Hutchings, J. B., Hutchings

Robinson: Modern Dairy Technology by Robinson, Robinson, R.

Milk Quality, First Edition by

Marketing Fresh Fruits and Vegetables by How, How, R. Brian, How, Richard B.

Industrial Chocolate Manuf & Use by Beckett

Robotics in Meat, Fish and Poultry Processing by Khodabandehl

Handbook of Industrial Seasonings (C&h) by Underriner, E. W., Hume, I. R.

Food Flavorings, Second Edition by Ashurst, Philip R., Dr.

Quality Mgmt Sys for Food Indus GD by Bolton, Andrew, Bolton

Guidelines for Sensory Analysis in Food Product Development and Quality Control by Hasdell, Terry A., Lyon, Francombe, Mariko A.

Foods of Plant Origin by Salunkhe, D. K., Deshpande, S. S., Salunkhe

Measurement of Food Preferences (C & H) by

Technology of Reduced-Additive Foods by Smith

The Technology of Vitamins in Food (C&h) by Ottaway, P. Berry

Thickening & Gelling Agents Foods by Imeson

Technological Advances in Improved and Alternative Sources of Lipids by Kamel

Cheese Vol 2 by Fox, Charles

Packaging in the Envirnment by Levy, Donald R., Levy, Geoffrey M.

Food Additive User's Handbook by Smith, Jim, Smith, James, Smith, J.

Computerized Food Processing Operations by Teixeira, Teixeira, Arthur A., Shoemaker, Charles F.

Consumer Attitudes Toward Credit Insurance by Barron, John M., Staten, Michael E.

Conservation of Great Plains Ecosystems: Current Science, Future Options by

Fermented Meats by Campbell-Platt, G., Cook, P. E., Campbell-Platt, Geoffrey

Employee Ownership: A Comparative Analysis of Growth Performance by Winther, Gorm

Europe's Next Step: Organisational Innovation, Competition and Employment by

Introduction to Innovation and Technology Transfer by Cooke, Ian

New Farmers' Movements in India by

Milk and Milk Products: Technology Chemistry and Microbiology by VarnAm, Alan H., Sutherland, Jane P., Varnam, A. H.

Firm Objectives, Controls and Organization: The Use of Information and the Transfer of Knowledge Within the Firm by Eliasson, Gunnar

Technology Extrusion Cooking by Frame

Projected Dynamical Systems and Variational Inequalities with Applications by Ding Zhang, Nagurney, Anna

Gesundheit, Krankheit, Selbstverwaltung: Geschichte Der Allgemeinen Ortskrankenkassen Im Landkreis Schwabisch Hall 1884-1973 by Fortsch, Folker