Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Non-thermal Food Engineering Operations

Food Microbiology: Edition 4

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification

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

Food Engineering Innovations Across the Food Supply Chain

Spirulina in Human Nutrition and Health

Control of Series-Parallel Conversion Systems

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

Understanding and Controlling the Microstructure of Complex Foods

The Technology of Cake Making: Edition 6

Principles of Food Sanitation: Edition 5

Beef: The Untold Story of How Milk, Meat, and Muscle Shaped the World