Dairy Foods: Processing, Quality, and Analytical Techniques

Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

Evaluating Oral Probiotics and Prebiotics

The Third Plate: Field Notes on the Future of Food

Carryover Toxins in Processed Foods: Toxicity, Detection and Mitigation

Food Microbiology: Edition 4

Sensory Analysis in the Development and Consumer Perception of Dairy Products

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

Dairy Foods Processing

Spirulina in Human Nutrition and Health

Probiotic Foods and Beverages: Technologies and Protocols

Cooked: A Natural History of Transformation

The Craft and Science of Coffee

Brewing – A Practical Approach

The Working Garde Manger

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

A HANDBOOK ON OIL AND FAT TECHNOLOGY

Pond Aquaculture Water Quality Management

Mysterious Water Story: Koriwaters and its future vision