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Nestle. Macht durch Nahrung
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Friedhelm Schwarz
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Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung
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Waldemar Ternes
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Mein Bierbuch. Kulinarisches um und mit Bier
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Heidi Kabel
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Mikroskopische Untersuchung pflanzlicher Lebensmittel
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Speis und Trank im Aberglauben
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Helm, Eve Marie/Schindler, Edith.
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Industriell Lebensmittel: Hoher Wert und schlechtes Image? (Gesunde Ernährung Healthy Nutrition)
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Karin Bergmann
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Lebensmittelkunde und Lebensmittelqualität in der Ernährungsberatung
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Helmut Anemueller
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Bier. Über 1000 Sorten aus aller Welt
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Michael Jackson
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Deutschland Deine Biere
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SCHUMANN, U.-J., Hrsg.
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Lebensmitteltoxikologie
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Rainer Macholz
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Reinraumtechnik (VDI-Buch)
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Lothar Gail
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Lebensmittel. Waren, Qualitäten, Trends
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Reinhard Löbbert
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Probennahme und Aufschluß: Basis der Spurenanalytik (Springer Labormanuale)
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Markus Stoeppler
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Der kleine "Souci /Fachmann /Kraut". Lebensmitteltabelle für die Praxis
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Süßes Gold. Kultur-und Sozialgeschichte des Wiener Zuckers
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Christoph Wagner
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Von Abalone bis Zuckerwurz: Exotisches für Gourmets, Hobbyköche und Weltenbummler
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Unser täglich Brot. Inhaltsstoffe der Lebensmittel
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Georg Schwedt
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Lehrbuch der Lebensmittelchemie
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Hans-Dieter Belitz
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Biere aus aller Welt
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Gilbert Delos
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Kirschwasser, Himbeergeist, Williams und Co. ( ECON Gourmet Bibliothek).
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Karl Rudolf
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Verkaufs- und Warenkunde für die fortschrittliche Fleischerei
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Von Abalone bis Zuckerwurz: Exotisches für Gourmets, Hobbyköche und Weltenbummler
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Taschenbuch für Lebensmittelchemiker und -technologen: Band 2
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Dieter Osteroth
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Die Biere Deutschlands
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Dietrich Höllhuber
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Die Fabrikation feiner Fleisch- und Wurstwaren
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Biergeschichte zwischen Rhein und Erft
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Helmut Wirges
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Lebensmittelanalytik und Umweltanalytik mit der Kapillar-GC
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Lothar Matter
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Mikrobiologie der Lebensmittel: Band 5: Getränke
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Back, Prof. Dr. Ing. Werner
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