Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Food Microbiology: Edition 4

Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery

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

Faba Bean: Chemistry, Properties and Functionality

Spirulina in Human Nutrition and Health

Enzymes: Novel Biotechnological Approaches for the Food Industry

Cooked: A Natural History of Transformation

Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition

The Craft and Science of Coffee

Essential Fatty Acids: Sources, Processing Effects, and Health Benefits

Brewing – A Practical Approach

Canola: Chemistry, Production, Processing, and Utilization

The Working Garde Manger

Nanotechnological Approaches in Food Microbiology