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Meat Freezing
  • PDF
  • Year: 1989
  • Author: George Charalambous, BRAD W. BERRY and KATHLEEN F. LEDDY (Eds.)
Meat Freezing: A Source Book
  • PDF
  • English
  • Year: 1989
  • Author: B.W. Berry, K.F. Leddy, G. Charalambous
Off-Flavors in Foods and Beverages
  • PDF
  • Year: 1992
  • Author: GEORGE CHARALAMBOUS (Eds.)
Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference
  • PDF
  • Year: 1995
  • Author: George Charalambous (Eds.)
Food Science and Human Nutrition
  • PDF
  • Year: 1992
  • Author: GEORGE CHARALAMBOUS (Eds.)
Phenolic, Sulfur, and Nitrogen Compounds in Food Flavors
  • PDF
  • English
  • Year: 1976
  • Author: George Charalambous and Ira Katz (Eds.)
Chemistry of foods and beverages: Recent Developments
  • PDF
  • English
  • Year: 1982
  • Author: George Charalambous
The Quality of Foods and Beverages: Chemistry and Technology, Vol.2
  • PDF
  • English
  • Year: 1981
  • Author: George Charalambous
Liquid Chromatographic Analysis of Food and Beverages: Vol. 1
  • PDF
  • English
  • Year: 1979
  • Author: George Charalambous
Handbook of Food and Beverage Stability
  • PDF
  • English
  • Year: 1986
  • Author: George Charalambous
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