圖書館書籍

序	題名	作者	出版社	分類號	ISBN
1	'81食品產業年鑑	世良弘編	食品產業新聞社株式會社	FS 664	4-540-90051-X
2	21世紀の食品產業:食品產業問題研究會報告	食品產業政策研究會編	地球社株式伝社?	FS 664
3	A source book on foods	Burright, Ora Blanche	The Pioneer Woman	FS.2 641.1
4	A textbook of dairy chemistry	by Edgar R. Ling	Chapman & Hall	FS.2 637
5	A textbook of dairy chemistry	E.R. Ling	Chapman & Hall	FS.2 637
6	Abattage, transformation et commercialisation des palmipedes gras a la ferme:Aspects techniques et reglementaires	ITAVI	ITAVI	FS.1 664.9029
7	Advances in cheese technology	prepared by Frank V. Kosikowski, Germain Mocquot	FAO	FS.1 637.3
8	Advances in fish science and technology	Connell, J.J.	Fishing News Books	FS.1 664.94	0-85238-108-5
9	Advances in food research	Mark, E.M.;Stewart, George F.;	Academic Press	FS 641
10	An analysis of economic relationships and projected adjustments in the U.S. processing tomato industry	Division of Agricultural Sciences, University of California	University of California	FS.1 664.8
11	Antimicrobials in food	Davidson, P. Michael;Sofos, John N.;Branen, A.L.;	T & F	FS.1 664.06	0-8247-4037-8
12	Antimicrobials in foods	Branen, Alfred Larry;Davidson, P. Michael;	Maecerl Dekker, Inc.	FS.1 664.06	0-8247-7026-9
13	Asian food processing industries	Asian Productivity Organization	APO	FS.1 664	92-833-1409-3
14	Assorted rice casserole diy-Chinese chelo, rice pilaf, & domburi	Hsu, Tan-Jen;Ho, Hsuan-Hsuan;	COA	FS.2 427.16	957-01-2037-1
15	Basic nutrition	McHenry, E.W.	J.B. Lippincott	FS.2 641.1
16	Batter and breading	edited by Suderman, Darrel R.;Cunningham, Frank E.;	AVI publishing company, Inc.	FS.2 664.753	0-87055-435-2
17	Bowes and Church's food values of portions commonly used	Bowes, Anna de Planter;Pennington, Jean A.T.;Church, Helen Nichols;	J.B. Lippincott	FS.2 641.1	0-397-54310-7
18	Butchering processing and preservation of meat	Ashbrook, Frank G.	D. Van Nostrand Co.	FS.1 664.9
19	CAS 優良冷凍食品年鑑. 1990	行政院農業委員會(農委會)編	編者	FS 463.7
20	CAS臺灣優良農產品專刊(2013)		農委會	FS 432.95026	9789860396508