The Influence of Chemistry on New Foods and Traditional Products

Microbiology: For Medical Entrance Examinations

The Chemistry of Thermal Food Processing Procedures

Biochemistry: Edition 4

Raw Material Scarcity and Overproduction in the Food Industry

Clinical Biochemistry

Innovative Medicine: Basic Research and Development

The Chemistry of Frozen Vegetables

Dopamine Nation: Finding Balance in the Age of Indulgence

Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat

Clinical Microbiology Made Ridiculously Simple: Color Edition

Food Packaging Hygiene

Fundamentals of Biochemistry

Lactic Acid in the Food Industry

TEXT BOOK OF BIOSTATISTICS AND RESEARCH METHODOLOGY: According to latest syllabus of UG and PG

Toxins and Contaminants in Indian Food Products

Parasitology Simplified: Easiest way to learn the parasites, First edition

Microbial Toxins and Related Contamination in the Food Industry

Microbiology and Parasitology PMFU - E-BooK: Edition 3

Novel Foods in the European Union