選択資料から書架並びで前後20冊ずつを表示します。
Advances in flavours and fragrances : from the sensation to the synthesis / edited by Karl A. D. Swift
書庫2階
Common fragrance and flavor materials : preparation, properties, and uses / Kurt Bauer, Dorothea Garbe, Horst Surburg
: Weinheim
書庫2階
Slurp! : a social and culinary history of Ramen : Japan's favorite noodle soup / by Barak Kushner
: hardback
書庫2階
Wheat structure, biochemistry and functionality / edited by J. David Schofield
書庫2階
Food colloids : interactions, microstructure and processing / edited by Eric Dickinson
書庫2階
Food colloids : fundamentals of formulation / edited by Eric Dickinson, Reinhard Miller
書庫2階
Food colloids and polymers : stability and mechanical properties / edited by E. Dickinson, P. Walstra
書庫2階
Food colloids, biopolymers and materials / edited by Eric Dickinson, Ton van Vliet
書庫2階
Food colloids, proteins, lipids and polysaccharides / edited by E. Dickinson, B. Bergenståhl
書庫2階
Food colloids : self-assembly and material science / edited by Eric Dickinson, Martin E. Leser
: hbk
書庫2階
Advances in cryogenic engineering materials / edited by A.F. Clark and R.P. Reed
v. 46A
書庫2階
Advances in cryogenic engineering materials / edited by A.F. Clark and R.P. Reed
v. 46B
書庫2階
Veuve Clicquot : la grand dame de la champagne / Frédérique Crestin-Billet ; photografies, Jean-Paul Paireault
書庫2階
Wine and society : the social and cultural context of a drink / Steve Charters
: [hardcover]
書庫2階
Wine and culture : vineyard to glass / edited by Rachel E. Black and Robert C. Ulin
: hb
書庫2階
Wine and identity : branding, heritage, terroir / edited by Matt Harvey, Leanne White and Warwick Frost
: hbk
書庫2階
The origins and ancient history of wine / edited by Patrick E. McGovern, Stuart J. Fleming, and Solomon H. Katz
書庫2階