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1
Alimentaci�on y nutrici�on aplicada /
by Rodr�iguez Escobar, Gilma
Bogota : Universidad El Bosque, 2018

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Book
2
Advances in Thermal and Non-Thermal Food Preservation.
by Tewari, Gaurav
Hoboken : John Wiley & Sons, 2007

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Book
3
Fast food genocide : how processed food is killing us and what we can do about it /
by Fuhrman, Joel
New York, NY : HarperOne, 2018
First HarperCollins paperback edition.

Book
4
Dictionary of food compounds with CD-ROM : additives, flavors, and ingredients /
Boca Raton : Chapman & Hall/CRC, 2004

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Book
5
Dietary reference intakes : guiding principles for nutrition labeling and fortification /
Washington, D.C. : The National Academies Press, 2003

Book
6
Edible structures : the basic science of what we eat /
by Montilla Aguilera, José, 1955-
Boca Raton ; London ; New York : CRC Press, 2013

Book
7
Jelly bean scientist /
by Cervetti, Gina
Nashua, NH : Delta Education, 2007

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Book
8
Food values of portions commonly used.
Philadelphia, Lippincott, 1970
11th ed.

Book
9
Food in time and place : the American Historical Association companion to food history /
Oakland, California : University of California Press, 2014

Book
10
The potlikker papers : a food history of the modern South 1955-2015 /
by Edge, John T.
New York City : Penguin Press, 2017

Book
11
Handbook of interesting ingredients /
by Barber, Jacqueline
Nashua, NH : Delta Education, 2007

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Book
12
What's on your plate? : take control of your eating habits by following this practical guide to health & nutrition /
by Ferry, David
Newington, C.T. : Ferryland Publishing, 2012

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Book
13
Junk food /
New York : Dial Press/J. Wade, 1980

Book
14
A Concise Encyclopaedia of Gastronomy /
London : Wine and Food Society, 1939

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Book
15
The Canning, Freezing, Curing & Smoking of Meat, Fish & Game /
by Eastman, Wilbur F.
Pownal, Vt. : Storey Books, 1975

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Book
16
Food : from farm to fork statistics.
Luxemburg : Office for Official Publications of the European Communities, 2006
2006 edition.

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Book
17
The Best Thing I Ever Tasted : the secret of food /
by Tisdale, Sallie
New York : Riverhead Books, 2001
First Riverhead trade paperback edition

Book
18
Les Secrets de la Casserole /
by This, Hervé
[Paris] : Belin, 1993

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Book
19
Food & drink : 4000 years of Culinary History.
London : Maggs Bros., 2005

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Book
20
The Secret History of Food /
by Tomnay, Susan
London : MQ Publications Limited, 1998

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Book
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