Seafoods: Chemistry, Processing Technology and Quality

Canning and Preserving Guide including Recipes (Boxed Set)

Flavor of Meat and Meat Products

Objective Food Science & Technology, 3rd Ed.

Nutraceutical and Specialty Lipids and their Co-Products

The Third Plate: Field Notes on the Future of Food

Handbook of Antioxidants for Food Preservation

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

Froth!: The Science of Beer

Marine Nutraceuticals and Functional Foods

Spirulina in Human Nutrition and Health

Handbook of Functional Beverages and Human Health

Cooked: A Natural History of Transformation

Nutraceutical Proteins and Peptides in Health and Disease

The Craft and Science of Coffee

Flavor Chemistry of Ethnic Foods

The Working Garde Manger

Seafood Quality and Safety: Advances in the New Millennium

Brewing – A Practical Approach

Tree Nuts: Composition, Phytochemicals, and Health Effects