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41	Symposium on foods ed. by H. W. Schultz associate ed. by E. A. Day. R. O. Sinnhuber Avi Pub. (1962) (Holding)
42	Nutritional evaluation of food processing edited by Robert S. Harris and Harry von Loesecke The Avi Pub. (1971) (Holding)
43	Principles by W.B. Van Arsdel Avi (1963) (Holding)
44	Food processing operations by Maynard A. Joslyn and J. L. Heid AVI Publishing (1964) (Holding)
45	Symposium on Foods editor H.W. Schultz associate editors E.A. Day L.M. Libbey AVI Pub. (1967) (Holding)
46	Products and technology Avi (1964) (Holding)
47	Introduction to the thermal processing of foods by S.A. Goldblith M.A. Joslyn and J.T.R. Nickers Avi (1961) (Holding)
48	Color of foods by Gordon Mackinney and Angela AVI Pub. Co. (1962) (Holding)
49	Milk pasteurization by Carl W. Hall and G. Malcolm Trout Avi (1968) (Holding)
50	Fundamentals of dairy chemistry edited by Byron H. Webb Arnold H. Johnson Avi Pub. Co. (1965) (Holding)