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

Pesticide Residue in Foods: Sources, Management, and Control

Handbook of Food Process Design

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

Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables

Glass Transition and Phase Transitions in Food and Biological Materials

Glass Transition and Phase Transitions in Food and Biological Materials

Bioactive Components, Diet and Medical Treatment in Cancer Prevention