Pesticide Residue in Foods: Sources, Management, and Control

Canning and Preserving Guide including Recipes (Boxed Set)

Minimally Processed Foods: Technologies for Safety, Quality, and Convenience

Objective Food Science & Technology, 3rd Ed.

Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory

The Third Plate: Field Notes on the Future of Food

Mechanical Damage in Fresh Horticultural Produce: Measurement, Analysis and Control

Food Microbiology: Edition 4

Handbook of Food Process Design

Biochemistry Laboratory Manual For Undergraduates: An Inquiry-Based Approach

The Art of Flavour: Practices and Principles for Creating Delicious Food

Traditional Foods: History, Preparation, Processing and Safety

Spirulina in Human Nutrition and Health

Glass Transition and Phase Transitions in Food and Biological Materials

Cooked: A Natural History of Transformation

The Craft and Science of Coffee

Brewing – A Practical Approach

The Working Garde Manger

A HANDBOOK ON OIL AND FAT TECHNOLOGY

Pond Aquaculture Water Quality Management