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

Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

Modeling Food Processing Operations

The Third Plate: Field Notes on the Future of Food

High Pressure Thermal Processing

Food Microbiology: Edition 4

Understanding Membrane Distillation and Osmotic Distillation

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

The Microwave Processing of Foods

Spirulina in Human Nutrition and Health

Food Powders: Physical Properties, Processing, and Functionality

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