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| Only Books Published in 2010 - 2012 | X |
 | | Studyguide for Introductory Foods by Bennion, Marion, ISBN 9780132339261 (Paperback or Softback) by Cram101 Textbook Reviews, Marion Bennion Paperback, 56 Pages, Published 2010 by Cram101 ISBN-13: 978-1-4288-3575-7, ISBN: 1-4288-3575-X |
 | | Functional Properties of Food Components by Yeshajahu Pomeranz 548 Pages, Published 1985 by Elsevier ISBN-13: 978-0-323-14636-4, ISBN: 0-323-14636-8 |
 | | Eating in the Raw A Beginner's Guide to Getting Slimmer, Feeling Healthier, and Looking Younger the Raw-Food Way by Carol Alt , Nicholas Gonzalez Ebook, 192 Pages, Published 2010 by Clarkson Potter ISBN-13: 978-0-307-48413-0, ISBN: 0-307-48413-0 |
 | | Island Delectable Delights Roots, Fruits, Veggies & Soups 100 Pages, Published 2012 by Authorhouse ISBN-13: 978-1-4772-5935-1, ISBN: 1-4772-5935-X |
 | | Introductory Foods(15th Edition) (What's New in Culinary & Hospitality) by Amanda Frye , Scheule Barbara , Bennion Marion Hardcover, 99,998 Pages, Published 2019 by Pearson ISBN-13: 978-0-13-455276-7, ISBN: 0-13-455276-8 |
 | | Introductory Foods(14th Edition) by Marion Bennion , Barbara Scheule , Russo /. Silver Hardcover, 648 Pages, Published 2014 by Pearson ISBN-13: 978-0-13-273927-6, ISBN: 0-13-273927-5 |
 | | Introductory Foods(13th Edition) by Marion Bennion , Barbara Scheule Hardcover, 704 Pages, Published 2009 by Prentice Hall ISBN-13: 978-0-13-233926-1, ISBN: 0-13-233926-9 |
 | | Introductory Foods(12th Edition) by Marion Bennion , Barbara Scheule Hardcover, 896 Pages, Published 2003 by Prentice Hall ISBN-13: 978-0-13-110001-5, ISBN: 0-13-110001-7 |
 | | Introductory Foods(11th Edition) by Marion Bennion , Barbara Scheule Hardcover, 730 Pages, Published 1999 by Prentice Hall College Div ISBN-13: 978-0-13-923988-5, ISBN: 0-13-923988-X |
 | | Introductory Foods(10th Edition) by Marion Bennion Hardcover, 720 Pages, Published 1994 by Prentice Hall ISBN-13: 978-0-02-308191-0, ISBN: 0-02-308191-0 |
