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|  | | Handbook of Food Analytical Chemistry: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components v. 2
by Ronald E. Wrolstad (Editor), Terry E. Acree (Editor), Eric A. Decker (Editor), Michael H. Penner (Editor), David S. Reid (Editor), Steven J. Schwartz (Editor), Charles F. Shoemaker (Editor), Peter Sporns (Editor)
Hardcover, 624 Pages, Published 2004 by WileyBlackwell
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|  | | Computerized Food Processing Operations
by Arthur A. Teixeira, Charles F. Shoemaker
Hardcover, 202 Pages, Published 1988 by Chapman and Hall
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|  | | Handbook of Food Analytical Chemistry: v. 1 & 2
by Ronald E. Wrolstad (Editor), Terry E. Acree (Editor), Eric A. Decker (Editor), Michael H. Penner (Editor), David S. Reid (Editor), Steven J. Schwartz (Editor), Charles F. Shoemaker (Editor), Denise M. Smith (Editor), Peter Sporns (Editor)
Hardcover, 1392 Pages, Published 2004 by WileyBlackwell
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|  | | The design and implementation of a computerized information system of the Virginia seafood processors (VPI-SG)
by Charles F Shoemaker
Unknown Binding, 50 Pages, Published 1973 by Virginia Polytechnic Institute and State University
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